Kale Pesto Zoodles
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Enjoy a bowl of zoodles–zucchini noodles–smothered in a creamy, flavorful kale pesto. Topped with mushrooms and shrimp, these Kale Pesto Zoodles are a healthy weeknight dinner!
Who wants to eat carbs when you can eat vegetables?! I’m kidding! I love carbs, but sometimes you just need more veggies in your life, and that’s where zoodles–zucchini noodles–really come in handy.
These zoodles are a fun way to replicate spaghetti noodles, and in this recipe they’re covered in pesto and topped with sautéed shrimp and mushrooms. They’re gluten free, dairy free, paleo, AND whole30 and SO, so tasty. Also, the whole recipe comes together in under 20 minutes, which you know I’m all about during the week.
KALE PESTO INGREDIENTS
- Kale
- Basil
- Garlic
- Pine nuts
- Olive oil
Typical pesto includes parmesan cheese, but in order to keep this dairy free, I opted to omit it. To be honest, out of all the pesto ingredients, parmesan cheese is the one you can skip out on.
If you can’t find pine nuts or don’t want to shell out the money for them (they’re a tad on the pricey side), you can use walnuts or almonds instead.
HOW TO MAKE PESTO ZOODLES
Before you can make zoodles, you need a spiralizer! I’ve had my spiralizer for years and I LOVE it. It’s incredibly reliable, and it comes with three different colored blade options so you can easily tell them apart.
For this recipe, you’ll use Blade C, meaning the blade with the smallest triangles so that you’re able to create thin, spaghetti-like noodles.
I like to slice both ends of the zucchini off first, then secure the zucchini to your spiralizer and simply turn the handle to run the zucchini through the spiralizer, which will turn the whole zucchini into zucchini noodles. It’s that easy!
After you have your zoodles, you’ll want to sauté them in a skillet for 1-2 minutes. The key is to get them to be warm and slightly softened but not soggy.
As far as the pesto goes, you can add all of the ingredients to a blender or food processor and pulse until the mixture is smooth. Note that you may need to add a little more water, and if you do, be sure to add just one tablespoon at a time so the pesto doesn’t become too runny.
ADD-INS
Want to add more stuff to these pesto zoodles? Go for it! Other ingredients that’d be delicious are: bacon, pancetta, grape tomatoes, parmesan cheese (if not doing Whole30), and/or asparagus.
MORE GLUTEN FREE RECIPES
If you make these pesto zoodles, I’d love it if you could leave a review below. Thanks!!
Kale Pesto Zoodles
Ingredients
- 2 zucchini
- 1/2 cup mushrooms
- 1/2 lb. shrimp, tails removed
- 1 tbsp olive oil
- 1/2 tsp garlic powder
- 1/4 tsp oregano
for the pesto:
- 1 cup fresh basil
- 2 tbsp olive oil
- 2 tbsp water
- 3 tbsp pine nuts
- 1 garlic clove
- 1/2 cup kale, stems removed
Instructions
- Spiralize the zucchini then set it aside.
- In a large skillet, add olive oil, mushrooms, shrimp, garlic, and oregano and cook until mushrooms are soft and shrimp is cooked, about 5 minutes.
- While the shrimp is cooking, make the pesto: combine all pesto ingredients in a blender or food processor and pulse until everything is combined. If you have trouble getting the pesto to mix, add 1-2 tbsp more water.
- Remove the shrimp mushroom mix with a slotted spoon, then add the zoodles to the skillet and use kitchen tongs to stir so that the zoodles are warm, about 1-2 minutes. Add the shrimp and mushrooms back into the skillet and mix everything together. Transfer the warm pasta to a bowl then add the pasta and toss to combine.
- Enjoy!
Nutrition
Adding this to the list of dinners I want to make! Seems so light and refreshing, perfect for hot, summer nights!
Yay let me know if you try it!
Not even kidding you, I want to make this right now but don’t have a spiralizer so will um…gah those shrimp!!!!!!
GET ONE. Add it to your ‘kitchen gadgets I never thought I wanted but I actually NEED’ list!
Love me some zoodles! I’ve totally been there when a bad photo ruined a good recipe. But it feels so good to nail the next one and you totally did because these pictures are gorgeous.
Also if the highlight of your weekend included dogs then I know we’d get along 😀
Thanks Georgie! We would just sit around and look at dog pics… (not mad).
These pictures turned out beautiful so I’d say it was definitely worth the redo. I seriously need that pesto in my life!!
And I wish you would have taken pictures of Layla and a Honey too. Just picturing that sounds like the cutest thing! Mainly because Layla is the cutest. 😉
Thanks Sarah! I know, I know I really wish I would have because they’re too stinkin’ cute!
I sure hope you are not kidding – I love zoodles because noodles make me think of worms going down my throat – TMI, I know! Back to this plate of zumminess! What’s not to love!!!
HAHA oh gosh… they are kinda like that aren’t they?!!
I’ve got to buy a spiralizer…
Yeah you do!! 😉 Just another kitchen appliance to add to the list (but it’s a really cool one).
I love pesto and I haven’t dug my spiralizer out for a while, so thank you for the inspiration!! I’ll be trying this very soon!
Yay let me know if you do!
We eat zoodles a ton in my house! Ever since my husband bought me a Veggetti we’ve being eating them at least once a week. I haven’t tried them with pesto yet, but I love this idea!
Also, I am with you on not spending a lot on workout clothes. Old yoga pants and a tshirt works great for me.
Ohhh yeah! Glad you agree. And yay for zoodles!
This looks heavenly! I am not one for zucchini, but this is a recipe that I really want to try 🙂 You can’t go wrong with pesto!
Plus the pesto basically covers up the zucchini taste 😉
Yum, this looks awesome! I definitely want a spiralizer now. I made zoodles with a mandoline one time, but they didn’t come out
For some reason my comment sent before I finished typing….ANYWAY, the mandoline didn’t work the same way and I they weren’t as cute. Did you heat up the zoodles or eat them cold?
Nooo! Mandoline’s are good for chips but not for zoodles 🙂 I heated them up! ….though you could definitely get away with eating them cold.