Pesto is one of those sauces that does not have require specific ingredients. A classic pesto contains pine nuts, basil, olive oil, and Parmesan cheese, but you can stray from this traditional recipe. You can use cashews, basil, nutritional yeast, and olive oil, or you can think outside the box and use avocado and kale as the base.
Kale is rich in vitamin K, magnesium, iron, and folate, while avocado contains carotenoids, potassium, omega-3 fatty acids, and anti-inflammatory properties. These two nutritional superstars are the base of the pesto, but that’s just the base. You still have garlic, olive oil, nutritional yeast, lemon juice, and sea salt and pepper. We’re salivating just talking about it. Okay, we can’t wait any longer. Let’s make the recipe!
- Prep Time: 15m
- Total Time: 15m
- 4 zucchini, spiralized
- 1 c cherry tomatoes, halved
- 3 cloves garlic, minced
- 2 avocados, peeled and pitted
- 1/4 c extra virgin olive oil
- 1/4 c nutritional yeast
- 1/2 c raw pine nuts
- 1 1/2 c kale leaves, thick stems removed
- 1 tbsp. freshly squeezed lemon juice
- pinch sea salt
- fresh cracked pepper, to taste
- Place the zucchini noodles and halved cherry tomatoes in a large mixing bowl and set aside while you make the pesto.
- Add the garlic, avocados, olive oil, nutritional yeast, pine nuts, kale, lemon juice, and sea salt and pepper to a food processor and blend until smooth. You can add a little more olive oil if the pesto is too thick.
- Pour the pesto into the bowl of zucchini noodles and cherry tomatoes and then mix well to ensure the pasta is coated.
- Serve and enjoy. You can top with leftover pine nuts if you have extra.