Step 1

In food processor, pulse kale, basil, garlic and yeast until finely chopped, about 3 min.

Step 2

With food processor running, drizzle olive oil into pesto until thick paste forms, scraping down sides of bowl at least once. Add a little water if pesto is too thick. Store pesto in airtight container in refrigerator up to 1 week.

Step 3

With spiralizer or peeler, cut zucchini into "noodles" and place in medium bowl. Add pesto and Parmesan and toss to coat before serving.