Raw Kale Pesto (Whole30)

Name: Raw Kale Pesto (Whole30)
Total time: 1200 s
Yield: 4 servings
Cuisine: American
Ingredients: 4 zucchini; 1 cup cherry tomatoes; 1/4 cup Pine nuts (topping); 1 bunch kale (de-stem); 2 avocados; 3 clove garlic cloves; 1/2 cup Pine nuts; 1 tbsp lemon juice; 1/4 cup olive oil; 1 pinch salt and pepper; 1/4 cup nutritional yeast (raw cashews or parmesan can substitute)

Daytime @daytime

Healthy and tasty, full flavored and filling.

Daytime @daytime

Healthy and tasty, full flavored and filling.

Saved

Ingredients

20 mins

4 servings

Noodle Bowl
4zucchini
1 cupcherry tomatoes
1/4 cupPine nuts (topping)
Pesto
1 bunchkale (de-stem)
2avocados
3 clovegarlic cloves
1/2 cupPine nuts
1 tbsplemon juice
1/4 cupolive oil
1 pinchsalt and pepper
Optional
1/4 cupnutritional yeast (raw cashews or parmesan can substitute)

Saved

Steps

20 mins

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.