Creamy, flavorful & rich! I can’t ask anymore from this nutrient packed pesto. This pesto sauce is not only easy & quick to make, but versatile as well. Tonight I used it for a zucchini pesto, but try it on toast, make a pizza with it, or even as a dip for raw veggies.
- 3 – 4 Cloves of Garlic
- 2 Cups Kale
- 2 Tablespoons Lime Juice
- 1/2 Cup Avocado (About 1/4 of a Florida Avocado or 1 Haas Avocado)
- 3/4 Teaspoon Salt
- 1 bunch of Cilantro
- 1/2 Cup Walnuts, toasted
- 1 Tablespoon Nutritional Yeast (optional)
- 3 Zucchini (to make the pasta)
Pulse the garlic in a food processor till finely minced. Add the kale and pulse till broken down. Then add the lime juice, avocado & salt and puree. Once this is all mixed, add the remaining ingredients and process till smooth. Toss with the zucchini noodles. Add the sauce a little at a time, you won’t need all the sauce for the pasta.
To make Zucchini Noodles, you can either use a mandolin to slice into long strands, julienne the zucchini, use a julienne peeler, or a spiralizer. I like to use the spiralizer. It’s an easy tool to have on hand in the kitchen to make a variety of vegetable noodles.