Miso Kale Pesto | Veggiecation© a Culinary-Nutrition Education Program About Vegetables
Wednesday, 06 January 2016 14:42

Miso Kale Pesto

Trying to lighten up your dinner but missing a big bowl of pasta?

You have to try this nutrient-packed dish!  



2 cups firmly packed, chopped Kale (fresh)

1 cup Extra Virgin Olive Oil

1-2 small cloves of Garlic, chopped

1⁄4 cup Lemon Juice

2 Tbsp Miso Paste

Salt and pepper to taste

1- 15oz can of Chick Peas (or your favorite bean), drained and rinsed

1/2 Yellow Onion, chopped

1/2 tsp Olive Oil

5 Medium Zucchini, cut into noodles using a spiralizer or julienne peeler

1 tsp olive oil

Salt to taste


Place kale, olive oil, garlic, lemon and miso in a food processor.
Pulse until smooth.
Set aside. 

In a small pan, heat 1 tsp olive oil over medium heat.
Add onions and sauté until translucent.
Add chick peas and sauté for 4 - 5 mins.
Remove from heat.

In a large pan, heat 1 tsp olive oil over medium heat.
Add zucchini noodles and lightly sauté. Be careful not to over cook them, just cook them enough to make them warm.
Gently add several tablespoons of the pesto until zucchini are completely coated. 

Gently stir in chick peas and onions. 
Serve hot and enjoy!
Tip: You will have extra pesto.  It is a great spread on a sandwich, crackers or as a dip with veggies!

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