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Kale Sunflower Pesto with Zoodles
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins

A spin on a classic this is a super simple and low-carb pasta dish that's packed with flavour and nutrients (think vitamin c and b-vitamins) and is literally ready to eat in minutes!

Course: dinner
Cuisine: Italian, Keto
Keyword: dairyfree, glutenfree, vegan
Servings: 2
Author: Justine Blackwell
  • 1 bunch lacinato kale (about 3 cups), blanched and drained
  • 1/2 cup nutritional yeast
  • 1/3 cup sunflower seeds *
  • 1 clove garlic
  • 1/2 cup water
  • 2 tbsp extra virgin olive oil
  • 1-2 tsp fine sea salt
  • 1/4 tsp black pepper, to taste
  • 2 large zucchini spiralized
  1. Bring a medium pot of water to a boil. Once boiling, add the kale and blanch for 30 seconds

  2. After 30 seconds, remove the kale from the water and strain it over the sink. Then squeeze the kale dry with a tea towel to remove as much excess water as possible

  3. In a high speed blender, add the drained kale and the remainder of the pesto ingredients. Blend until smooth, about 2 minutes. Scrape the sides of the blender with a spatula if needed

  4. The pesto should form a very smooth sauce. If it is not blending to your desired consistency, add more water tablespoon by tablespoon until the smooth consistency is reached

  1. Cut each zucchini in half and using a spiralizer, spiralize each piece into the shape of long pasta-like noodles

  2. Finally, combine the zoodles with the pesto until well combined and divide into 2 servings. Top with additional nutritional yeast, black pepper, or chili flakes*

Recipe Notes

*Easily swap out sunflower seeds for pistachio, almonds, or (the classic) pine nuts

*If you would like the dish to be warm, you can gently heat your zucchini noodles in a pan over medium heat for 2-3 minutes

*If you do not have zucchini, use your favourite pasta noodles and prepare via package directions