Raw Kale Pesto (Whole30)
Healthy and tasty, full flavored and filling.
Cooking Instructions
- 1
Peel the zucchini into noodles (a spirializer may be helpful here).
- 2
Set aside noodles in colander to drain (Sometimes we blanch the noodles).
- 3
Cut the cherry tomatoes and set aside.
- 4
Peel the garlic. De-stem the kale. De-skin the two avocados. Measure out the half cup of pine nuts.
- 5
With the food processor running, one at a time, drop in the 3-4 cloves of garlic.
- 6
Add the avocado, half cup of the pine nuts, and the lemon juice (and the yeast/parmesan). Pulse until blended.
- 7
Now add the kale slowly until well incorporated, adding the olive oil incrementally. Salt and pepper to taste.
- 8
Toss the zucchini noodles, the tomatoes, and the extra pine nuts with the pesto (or try blanched and sliced almonds). ...And serve.
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