Kale Cilantro Pesto with Zucchini Noodles

Kale Cilantro Pesto with Zucchini Noodles

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.

Ingredients:

  • 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.

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