Kale Pesto Zoodle Jar

Posted: May 13, 2015 in Recipes
Tags: , , , , , ,


Zucchini is ridiculously high in vitamins and minerals and Kale is one of the tastiest super foods out there, shove it all together and you have a winner!

Serves 2


  • 4-5 kale leaves, stemmed + chopped
  • fistful of basil leaves for pesto
  • ¼ cup parmesan cheese
  • juice of 1/2 a lemon
  • ¼ cup olive oil
  • 1 large zucchini
  • ½ small can of cannellini beans
  • 8-10 cherry tomatoes
  • 8-10 pitted black olives
  • handful of basil leaves to top
  • small handful raw pumpkin seeds or pine nuts
  • sea salt + pepper


1. Place the first 4 ingredients in a small food processor or blender. Pulse to combine while slowly drizzling in the olive oil until smooth. Season with salt and pepper to taste. Divide the pesto between two jars.

2. Using a spiralizer, make the zucchini spirals. Add on top of the pesto. Add the cannellini beans on top of that.

3. Pre-heat oven to 210 ºC. Place baby tomatoes on a parchment-lined baking sheet. Season with salt and pepper and a small drizzle of olive oil. Place in oven and cook for about 8-10 minutes until starting to brown. Place tomatoes on top of beans. Add olives on top of that. Top with basil and pumpkin seeds or pine nuts.


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