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.
Lovely wrote on July 17, 2013
Made it this weekend and I am in love…… I L-o-v-e Avocado, but this recipe has heightened my affection!!
miha wrote on June 4, 2013
just made this… it’s AMAZING!!!
Juju wrote on May 12, 2013
When you refer to calories are you just talking about the kale or a serving of the recipe? If its the kale could you please give me the calories for the whole recipe? Thanks, it looks delicious!
Susan wrote on May 12, 2013
The kale has 36 calories a cup. If you need the nutritional information there are many recipe calculators on-line. 🙂
Jayne wrote on May 6, 2013
Really enjoyed this. Just starting to incorporate Raw food in to my lifestyle and just love trying new recipes. Thank you so much.
Aleta wrote on May 5, 2013
I used half sunflower seeds, half walnuts and it wasn’t bitter in the least. I’ve been raw 7 years and thought I’d tried it all but I never thought to replace basil (or I often do spinach) with kale for fear it would be just awful. But it was awesome! Thanks for the great recipe!
kris wrote on May 3, 2013
If u have nut allergies what could be substituted for flavor?
Susan wrote on May 3, 2013
You could try pumpkin seeds but you might have to adjust some of the other ingredients.
Jan wrote on April 27, 2013
absolutely the BEST pesto and I’m a long time basil grower for just pesto gal
this is soooo much easier and better tasting and better for me !!! thanks Susan
Laura wrote on April 25, 2013
Susan, I made this last night and I have to tell you how much I enjoyed it! I had it for lunch today too… so easy on my stomach and so filling. It was delightful. Thank you so much! The pecan faux meat balls are on the menu next. What fun.