Zoodles with Kale and Avocado Pesto
 
Prep time
Total time
 
Delicious creamy pesto - dairy-free and nut-free, tossed through fresh zucchini noodles.
Author:
Recipe type: Salads; Lunch; Dinner
Cuisine: Raw
Serves: 4-6
Ingredients
  • 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
Method
  1. Use a handheld Julienne peeler to create noodles from your zucchini/courgette.
  2. Place in a glass bowl with and gently mix through the oil, lemon juice and salt.
  3. Set aside.
  4. In a small food processor place the basil, kale, garlic and seeds.
  5. Process until finely chopped.
  6. Add the lemon juice, avocado and salt.
  7. Process till smooth.
  8. 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/