Not sure what to have for dinner? If you have ripe avocadoes and zuchinni on hand I can help you out. This dish is delightfully creamy with just the right amount of garlic for pesto and noodles. It is really simple and tasty, plus I love adding kale for extra nutrients and texture.
Raw Avocado and Kale Pesto
What you need:
For the Noodles
4 medium banana squash or zucchini, spiralized or peeled into long strips for noodles. Set aside in a big bowl.
For the Pesto
3 Small Garlic, pressed
2 Roma Tomatoes, cored and seeded
1/4 C Olive Oil
1/4 C Nutritional Yeast
1 C Raw Cashews
1 Lemon, juiced
1 Big Bunch of Kale, de-stremmed and torn into small pieces
1 tsp of Sea Salt
1. In the food processor add the garlic, avocados, olive oil, nutritional yeast, lemon, and salt. Blend together until creamy.
2. Add in cashews, tomatoes, and kale.
3. Pulse together until last 3 ingredients are well-incorporated.
4. Add to the pasta, top with extra cashews if desired, mix and serve.