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03.02.17

Avocado Kale Pesto & Yummy Zucchini Noodles!

Recipes > Mains

Are you obsessed with pesto too?

I could eat it all day!

By: Candice Kumai

Here’s my take on a simple kale pesto + avocado. Drench your pasta, your wraps, and your veggie noodles (try my girlfriend Ali’s Spiralizer and new book Inspirlized!) and feel fab without all the guilt of a hefty carb and sugar over-load.

Makes 3/4 cup pesto

Ingredients:

1 1/2 cups lacinato or curly kale leaves, torn

1/2 cup whole, raw almonds (you can try cashews, too!)

1 to 2 garlic cloves

1/4 teaspoon sea salt or try a tablespoon of Tamari soy sauce

1 tablespoon fresh lemon juice

3 tablespoons extra-virgin olive oil

1 ripe avocado

 

Directions:

In a food processor, add the kale, almonds, garlic, salt, and lemon juice. Pulse until coarsely chopped. Stream in the olive oil and process until a smooth paste forms.

In a separate bowl , smash the avocado with a fork until smooth. Fold the pesto into the avocado. Toss with pasta, zucchini, or whatever the heck you like!

 

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