Raw Avocado Kale Pesto with Zucchini Pasta
I don’t remember when I had my first bite of pesto. I do remember that it was love at first taste. The explosion of garlic, the freshness of the basil, the decadence of the cheese, I was hooked. My second epiphany came when I was introduced to avocado pesto through one of Chloe Coscarelli’s recipes. I mean seriously. Beyond delicious.
Pesto can be made from many different ingredients. You can use the traditional pine nuts, or walnuts. I have seen it made with kale or parsley. It is one of those recipes that can adapt to a ton of changes. Making it raw / vegan is simple. Just omit the cheese. Honestly, with all of these other tasty ingredients, you will never miss it.
My version uses avocados and kale! I can never get enough kale and why not incorporate it into an avocado pesto? This raw recipe is simple to throw together. Toss the pesto with some zucchini noodles and tomatoes and you have a very satisfying meal.
Avocados contain a an amazing array of carotenoids. They are also anti-inflammatory. They help digestion, are high in vitamin K, fiber, folate and vitamin C. Avocados are also high in fat but it is considered to be the good fat that helps you absorb nutrients, protects you from inflammation, and helps lower your risk of heart disease. Did you know that pine nuts are high in iron and magnesium? And kale, well, we all know what a nutritional powerhouse kale is. At only 36 calories a cup, the kale in this recipe helps lighten it up while providing you with fiber, vitamin K, vitamin C, vitamin A, calcium, iron and more.
I love this mixed with spiralized zucchini pasta (I use this spiralizer: Spiral Slicer) but you can also use kelp noodles.
- Food Processor
- Spiralizer (optional)
- 4 medium zucchini
- 1 cup cherry tomatoes, sliced in half
- 3-4 cloves garlic
- 2 avocados
- 1/4 cup cold pressed olive oil
- 1/4 cup nutritional yeast (optional)
- 1/2 cup pine nuts plus some for garnish
- 1 small bunch kale, de-stemmed and torn into small pieces (about 1 BIG handful)
- 1 tablespoon lemon juice
- pinch Himalayan salt and fresh cracked pepper
- Spiralize the zucchini. Set aside in a colander to drain excess liquid)
- Start food processor running. Drop cloves of garlic in, one at a time.
- Add avocado, olive oil, nutritional yeast, pine nuts and lemon juice. Pulse until blended.
- Add kale and pulse until kale is well chopped and incorporated.
- Season to taste with salt and pepper, then toss with the zucchini noodles and tomatoes.
Angie wrote on September 19, 2016
Do you have the nutritional info by any chance?
ken wrote on October 23, 2016
Well, there’s 480 calories in 1/4 cup of olive oil, 644 in 2 avocados, 450 in 1/2 cup of pine nuts, 130 in the zucchini the kale, tomatoes etc are nominal. Can’t tell you the nutritional info but calories per serving probably around 450-500 calories per serving.
Susan wrote on September 19, 2016
Hi, Angie, I don’t provide that at this time but there are some wonderful nutritional calculators on-line. Cheers!
Mel wrote on July 16, 2016
Thanks for the recipe. Do you know how long does it keep in the fridge?
Diane wrote on May 26, 2016
Is there a sub for the nuts? Hubby is allergic to pine nuts, walnuts and pecans
Joy wrote on July 4, 2016
If allergic to tree nuts try sunflower seeds or pumpkin seeds
Susan wrote on May 31, 2016
Hi, Diane, You can use macadamia nuts. Cheers!
Sue wrote on March 10, 2016
Hey, we’d love to use this recipe in Thrive Magazine as part of a spiralised feature. We’ll list and link to your website . that ok?
Susan wrote on March 14, 2016
Please contact me via contact form. Cheers!
Thea wrote on October 12, 2015
Hmmmm… Really delicious. I loved it!
Veronica Jones wrote on April 28, 2015
Hi Susan, What would you recommend I replace the olive oil with … veggie broth? Thank you!
Susan wrote on April 28, 2015
Hi, Veronica! I would just try leaving it out. Make sure your avocados are ripe! 🙂