To make pesto zoodles spiralize zucchini and collect in colander
Sprinkle a small amount of salt on the zoodles and allow to sit for 20 minutes.
While zoodles are sitting, chop onion and tomatoes
In a food processor or blender, add olive oil, nuts of choice (I prefer cashews), parmesan cheese, salt, garlic, and lime juice. Blend until a thick paste is formed
Once 20 minutes have passed, squeeze the water out of zoodles with a cheese cloth or dry with paper towels. The salt should have helped remove excess water. The more you get out now, the less time they need to cook
Heat 1 tbsp olive oil in a large dutch oven or pot, and add chopped onion and garlic. Cook until onion turns translucent
Add zoodles to pot and allow them to cook down (they'll need about 30 minutes total).
After about 20 minutes (you'll judge based on how much liquid is in your pot. You want some but shouldn't see your noodles submerged, just a bit at the bottom) add the tomatoes and baby kale
After about 25 minutes, add the pesto and drop the heat to prevent it from burning to the bottom of the pot
Let it cool for a couple of minutes, and serve hot.