Kale & Cashew Zucchini Pesto Pasta

This Kale & Cashew Zucchini Pesto Pasta is a delectable and nutritious dish that combines the vibrant flavours of kale, creamy cashews, and fresh zucchini with the classic Italian taste of pesto. This delightful pasta dish offers a refreshing twist on traditional pesto pasta by incorporating nutrient-rich ingredients and providing a satisfying meal for both vegetarians and vegans.

At the heart of this dish is the homemade pesto sauce, where kale takes center stage alongside creamy cashews. The kale brings a burst of green goodness, providing a healthy dose of vitamins A, C, and K, as well as minerals like iron and calcium. The cashews lend a rich and creamy texture, adding a delightful nuttiness to the sauce. Blended together with fragrant garlic, basil leaves, vegan alternatives, and a drizzle of olive oil, this kale and cashew pesto becomes a flavourful and vibrant sauce that complements the pasta perfectly.


  • 2 Zucchinis (use 3 zucchinis if serving 2 people)

  • 1/2 Cup Avocado (~ 1 medium-large avocado)

  • 1/2 Cup Unsalted Cashews 

  • 1/4 Cup Grape seed Oil (Olive oil works well as a substitute) 

  • 1 Cup Kale (I used baby kale because it comes without thick stems)

  • 1 Teaspoon Dried Basil

  • 1/2 Teaspoon Table Salt

  • 1 Teaspoon Pepper

  • 1 Teaspoon Minced Garlic

  • 1/2 Lime Squeezed

  • ~10 Halved Cherry Tomatoes


Step 1: Spiralize zucchinis into noodles, breaking strands into about 20-30 cm long.

Step 2: Combine avocado, cashews, oil, and kale, in food processor and pulse until mixed. Add basil, salt, pepper, garlic, and lime juice, and blend on high until smooth. Try saving your avocado pits for a high nutrient addition to smoothies (just dehydrate, slice, and grind up into a powder)!

Step 3: Lightly grease your pan, and set on medium heat. Add zucchini noodles, and let cook for 5 minutes. These noodles will hold quite a bit of moisture, so it's important not to add too much oil when greasing the pan. Also be careful not to overcook your noodles, or they will become too soft/mushy.

Step 4: Strain any excess water from your pan, and empty noodles into a mixing bowl. Set tomatoes in your pan on medium to low heat while saucing the noodles. If using 3 zucchinis, add in all your pesto. If using 2 zucchinis, add in ~ 1/2 a cup of pesto (you should have ~1/3 cup leftover). Mix pesto in to fully coat noodles. Empty your hot cherry tomatoes into your pasta and enjoy!

Note: Leftover pesto can be stored in a sealed container in the fridge for a few days (the avocado may cause the pesto to brown but it is still safe to eat). Try using your excess pesto to stuff mushrooms or spread on wraps or sandwiches!

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