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
Equipment needed:
- Food Processor
- Spiralizer (optional)
Raw Avocado Kale Pesto with Zucchini Noodles
SERVES 4
- 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.
Sue wrote on April 4, 2013
Can this be made in a high speed blender?
Susan wrote on April 4, 2013
Sue, Yes but I would be very careful not to over-process it. Especially the kale.
setembrina wrote on March 24, 2013
i did not have pine nuts so i used walnuts instead.
i also added a few red pepper flakes cause i like a little heat.
my husband who is anti-kale walked by and grabbed a spoonful & said, “yummy” not knowing he just ate kale. 🙂
Susan wrote on March 24, 2013
Sounds wonderful! I am glad your husband got some kale!
Shernell wrote on March 21, 2013
This recipe is exactly what I need,it’s low fat and doesn’t utilize cashews. Thanks for sharing it Susan.
Deanne wrote on March 19, 2013
Thankyou for this timely recipe> I was just craving pesto, but forgot to get some basil in the grocery store. Have all the ingredients in fridge for this recipe…. Multiplied blessings to you
Rebecca wrote on March 19, 2013
Chef’s note: Be careful of the source of your pine nuts. Some contain nuts that are not digestible and can cause problems. Please do your research and make sure you are getting your nuts from a good source.
How do I know what a good source is for nuts? Can you recommend a good source for buying nuts? (it will have to be online due to where I live)
Susan wrote on March 19, 2013
There are a lot of good articles about the pine nut issues on-line. I would google it and see what you can find. I have not done enough research to feel comfortable to actually recommend a specific place yet. Thanks for asking!
Nancy wrote on March 19, 2013
I’m having a really hard time wrapping my head around the idea of pesto with no basil! But I do love everything on this list of ingredients. I’m going to try it as is. I can always add basil later…
As usual, you have done a bang-up job on the photography. 🙂
scott wrote on January 12, 2016
I’m trying to wrap my head around not using parmesian cheese.
Susan wrote on January 12, 2016
Just jump in! You will be amazed!
Scotty j wrote on January 12, 2016
I did. It was soooo good!!
Susan wrote on January 13, 2016
Yay!
Susan wrote on March 19, 2013
Nancy…try it without the basil. You will love it!
Theda wrote on March 19, 2013
Hey Susan, Looking forward to making this. Thanks for sharing. Your photos are amazing!
Susan wrote on March 19, 2013
Question….what are ur thoughts if one doesn’t have pine nuts. Could you substitute cashews….the dish looksan sounds so delicious. An I must say easy ingredients also… I did get a spiralizer an love it!
Susan wrote on March 19, 2013
You can use walnuts or macadamia nuts. Walnuts will make it a little more bitter. Cheers!
Jean-Luc wrote on March 18, 2013
Susan … this recipe looks wonderful. I can’t wait to try it! I have to say, your photography is stunning. It makes me hungry just to look at it. Keep those innovative, delicious recipes coming.