Once you know the basics of how to make a pesto, it quickly becomes one of the best tricks to have up your sleeve for easy weeknight dinners that are also super flavorful (aka not boring). You can try out any combination of nuts or seeds with greens and herbs and end up with something different, exciting, and fresh every time. I save the classic pine nut and basil combo for summer and more often than not have found myself making this pepita-kale pairing the last few months. Pistachios or almonds would be great here as well.

Another one of my favorite tricks is making a big batch of this pesto and freezing in it small containers in my freezer (or even ice cube trays) and taking them out for even easier, quick meals or when I’m returning from a trip. Stir a dollop of this pesto into your favorite vegetable soup, drizzle on top of grains and roasted veggies, and of course enjoy with these super delicious sweet potato noodles!

sweet potato noodles + kale pesto
Serves 2 - 4

For the sweet potato noodles:

  • 2 tablespoons OmegaOil or olive oil
  • 2 small to medium sweet potatoes, spiralized
  • 1/2 cup frozen organic peas
For the pesto:
  • 4 large kale leaves, stems removed and roughly chopped
  • 1/4 cup raw pepitas
  • 1 clove garlic, grated
  • Juice of 1/2 lemon (about 1 tablespoon lemon juice)
  • 1/2 teaspoon salt
  • 1/3 cup extra-virgin olive oil
  • Water as needed, to thin

Preheat the oven to 375℉. Line a baking sheet with parchment paper and set aside.

Heat a large skillet over medium heat and toast the pepitas until they start to turn golden, being careful not to burn.

Toss the sweet potato noodles with oil and a few pinches of salt. Bake in the oven for 18 – 20 minutes, or until the noodles are cooked through.

Meanwhile, prepare the kale pesto by combining the kale, toasted pepitas, garlic, lemon, and salt in a blender or food processor. Blend on the lowest speed while slowly adding the olive oil. Increase the speed slowly until pesto is relatively smooth. Add a couple teaspoons additional oil or water to help this process along as needed.

In same pan you toasted the pepitas in, add the frozen peas and cook for a minute or two, stirring occasionally. You may need to add a splash of water here to help the process along. Once the peas are heated through, add the sweet potato noodles to the pan and about half of the pesto. Toss until the noodles are well-coated, adding more pesto as needed.

Divide between bowls and enjoy!