RAW ZUCCHINI NOODLE–PESTO SALAD
I’m not a big fan of the whole hide-the-veggies-so-kids-don’t-know-they’re-eating-it thing, but then again, I don’t have kids, so my opinion is not really important. However, if you can add vegetables to something without altering the taste that much, I’m all in. This pesto is similar to the one you’ll find here, except it’s loaded with kale, so you get an extra serving of greens every time you use it. It’s a pretty good deal, if you ask me. SERVES 4
PREP TIME: 15 minutes
COOK TIME: None
2 cups (480 ml) stemmed and roughly chopped kale leaves
1 cup (240 ml) fresh basil leaves
¼ cup pine nuts
½ cup extra-virgin olive oil
Salt
Freshly ground black pepper
1 cup (240 ml) raw zucchini noodles (see here)
- In a food processor or blender, roughly chop the kale, basil, and pine nuts, stopping occasionally to push all the leaves down from the sides with a spatula. Turn the food processor back on, and slowly drizzle in the olive oil. Season with salt and pepper.
- In a serving bowl, spoon the kale pesto over the zucchini noodles. Toss well and serve.
VARIATION 1 RAW ZUCCHINI NOODLE–PESTO SALAD WITH CHICKEN: Top the main recipe with 4 to 6 ounces diced chicken breast. (Salmon would also be delicious if you feel like fish instead.)
VARIATION 2 KALE PESTO WITH WALNUTS: Replace the pine nuts with walnuts for a less expensive pesto. Top your dish with extra walnuts.
PREP TIP: Pesto freezes really well, so make a big batch and freeze it in small containers or even in an ice cube tray.
More Recipes You'll Love
Raw zucchini noodle-pesto salad where the pesto is made from kale, basil, and pine nuts rather than the usual cheese-heavy blend. The raw zucchini noodles keep everything cool and crunchy, and the pesto comes together in the food processor while the olive oil drizzles in. It's a bright, raw side dish that comes together in the time it takes to spiralize.
Pro Tips
- Keep the pesto rustic — pulse the kale, basil, and pine nuts first, then drizzle in the oil with the processor running for a creamy emulsion.
- Salt the zucchini noodles lightly and let them sit 5 minutes, then blot, if you want to avoid excess water pooling in the bowl.
- Pine nuts toast quickly; a brief dry-pan toast deepens their flavor and takes this pesto from good to great.
- Dress the noodles just before serving — raw zucchini weeps into the pesto if it sits too long.
Frequently Asked Questions
Do I need a spiralizer for zucchini noodles?
It's the quickest route, but a julienne peeler or even a vegetable peeler for wide ribbons works just as well for this salad.
Can I cook the zucchini noodles?
This dish is meant to be raw, but a 1-minute warm toss in a dry pan is fine if you prefer them slightly softened. Don't boil them — they'll turn to mush.
How long does the kale pesto keep?
Up to 4 days refrigerated, with a thin layer of olive oil on top to prevent the herbs from browning.
What can I use instead of pine nuts?
Walnuts or raw cashews both blend into a lovely pesto. Almonds work too, though the flavor will be a little more assertive.
Recipe Card
Ingredients
Method
- In a food processor or blender, roughly chop the kale, basil, and pine nuts, stopping occasionally to push all the leaves down from the sides with a spatula.
- Turn the food processor back on, and slowly drizzle in the olive oil.
- Season with salt and pepper.
- In a serving bowl, spoon the kale pesto over the zucchini noodles.
- Toss well and serve.
