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
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
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!