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Pesto Zucchini Ribbon "Noodles"

Active: 20 min Total: 25 min
For this savory "pasta", zuchini noodles are tossed with spicy chorizo (but feel free to use any other sausage you like) and a super flavorful kale pesto!


Pesto Zucchini Ribbon "Noodles":
  • Pecan halves - 1/4 cup
  • Chorizo (sub other sausage of choice) - 12 oz
  • Zucchini - 1 lb
  • Kale pesto (half of recipe below) - 1/2 cup
Kale Pesto (makes enough for 2 meals):
  • Pecan halves - 1/4 cup
  • Kale leaves (sub fresh basil or arugula) - 5 oz
  • Tomatoes, sun-dried - 1/4 cup , if packed in oil, rinse and drain
  • Garlic - 1 clove , peeled
  • Honey - 1 tsp
  • Olive oil - 4 Tbsp, plus extra if needed


  1. Toast pecans - Toast pecans (both the pasta and pesto portions) in a dry skillet over medium heat until fragrant, ~5 minutes. When cool enough to handle, roughly chop. (Can be done up to 5 days ahead)
  2. Make pesto - Combine half the toasted pecans (save the other half to sprinkle over the finished dish), kale, tomatoes, garlic and honey (if using) in a food processor. Pulse until ingredients are well chopped. With food processor running, drizzle in olive oil until smooth (pesto should be thick but spreadable). Season to taste with salt and pepper. Since kale can be a bit bitter, add additional honey, if needed. Reserve half for Wednesday’s dinner. (Can be done up to 3 days ahead)
  3. Roughly chop chorizo. (Can be done up to 3 days ahead)
  4. Make zucchini ribbons / noodles - Peel zucchini into ribbons or use a spiralizer to make zucchini noodles. Transfer to a colander and lightly salt.

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  1. Place a skillet over medium heat. Add chorizo and saute until chorizo is cooked through, ~6 minutes. Add zucchini and saute until zucchini is tender, ~2 minutes. Add pesto (remember to save half the pesto for Wednesday) and toss to combine. Season with some salt and pepper.
  2. Transfer “noodles” to serving plates and top with the reserved pecans. Enjoy!



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