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Kale Pesto with Vegetable Noodles | Get Inspired Everyday!

Kale Pesto with Vegetable Noodles

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  • 1/4 cup pine nuts, toasted
  • 1/4 cup parmesan, grated
  • 2 cloves garlic, minced
  • 2 Teaspoons sea salt
  • 6 Tablespoons olive oil
  • 1/4 cup water
  • 1 bunch of kale, 12 ounces
  • 1 1/2 cups basil, packed
  • For Serving:
  • Vegetable Noodles
  • Grated Parmesan
  • Toasted Pine Nuts


  1. Place the ingredients in the order listed into the blender. Blend on low, pushing the kale down little by little. Increase the speed when necessary until pesto is mostly smooth. I used speeds 3-5 on my Vita-mix. If you’re using a food processor you’ll need to chop the kale before starting.
  2. Serve immediately with vegetable noodles and toppings. If you’re keeping it for a day or two, cover the surface with plastic wrap or a thin layer of olive oil to keep it from turning brown.


This recipe gives you 195% of Vitamin A and 184% of Vitamin C daily needs

  • Prep Time: 10 mins


  • Serving Size: 6
  • Calories: 245
  • Fat: 20g
  • Carbohydrates: 14g
  • Fiber: 3.8g
  • Protein: 7g