Zoodles with Kale and Avocado Pesto
Author: Bronwyn Hudson - Fuel Your Family
Recipe type: Salads; Lunch; Dinner
Cuisine: Raw
Serves: 4-6
- Zoodles:
- zucchini/courgette - as much as you would like (we used 2 medium-sized zucchini)
- 1 Tbsp extra virgin olive oil
- juice from ½ lemon
- pinch salt
- Kale and Avocado Creamy Pesto:
- ¼ cup basil leaves
- ½ cup kale leaves
- clove garlic
- ¼ cup sunflower seeds
- ¼ cup pumpkin seeds
- juice from half a lemon
- flesh from half an avocado
- pinch of salt - to taste
- pinch salt
- Use a handheld Julienne peeler to create noodles from your zucchini/courgette.
- Place in a glass bowl with and gently mix through the oil, lemon juice and salt.
- Set aside.
- In a small food processor place the basil, kale, garlic and seeds.
- Process until finely chopped.
- Add the lemon juice, avocado and salt.
- Process till smooth.
- Gently toss through the zoodles and serve. Best eaten immediately.
Recipe by Bronwyn Hudson at https://www.bronwynhudson.com/zoodles-avocado-kale-pesto-dairy-nut-free/
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