Raw Kale Pesto (Whole30). I can't recommend this program highly enough." Click here for the details! Kale Pesto: To make the simple vegan kale pesto, place the ingredients in a blender or food processor and blend until somewhat smooth, or desired consistency. Zucchini Strips: Start by cutting of the ends of the zucchini, and slicing or peeling the zucchini lengthwise into thin strips.

Since I grow at least two kinds of kale every winter, I am constantly looking for new and different ways to prepare these greens, and I know a lot of people with CSA boxes who have the same dilemma. Easy kale pesto will knock your socks off! Add it to many of your favorite meals. You can have Raw Kale Pesto (Whole30) using 14 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Raw Kale Pesto (Whole30)

It's of Noodle Bowl.
It's 4 of zucchini.
Prepare 1 cup of cherry tomatoes.
You need 1/4 cup of Pine nuts (topping).
You need of Pesto.
It's 1 bunch of kale (de-stem).
You need 2 of avocados.
Prepare 3 clove of garlic cloves.
Prepare 1/2 cup of Pine nuts.
Prepare 1 tbsp of lemon juice.
Prepare 1/4 cup of olive oil.
You need 1 pinch of salt and pepper.
You need of Optional.
You need 1/4 cup of nutritional yeast (raw cashews or parmesan can substitute).

Let me start by saying, I use this kale pesto for EVERYTHING!! Literally, if it's a food and can be paired with pesto then I'm using this stuff! Mixed with the earthy flavors of kale, it gave the pesto a lot more depth. Kale pesto is one of my favorite things to keep on hand for easy meals throughout the week.

Raw Kale Pesto (Whole30) instructions

Peel the zucchini into noodles (a spirializer may be helpful here)..
Set aside noodles in colander to drain (Sometimes we blanch the noodles)..
Cut the cherry tomatoes and set aside..
Peel the garlic. De-stem the kale. De-skin the two avocados. Measure out the half cup of pine nuts..
With the food processor running, one at a time, drop in the 3-4 cloves of garlic..
Add the avocado, half cup of the pine nuts, and the lemon juice (and the yeast/parmesan). Pulse until blended..
Now add the kale slowly until well incorporated, adding the olive oil incrementally. Salt and pepper to taste..
Toss the zucchini noodles, the tomatoes, and the extra pine nuts with the pesto (or try blanched and sliced almonds). ...And serve..

When I don't have basil for my pesto, kale is a great alternative since it's so healthy and green. I put spoonfuls of it on so many things. It makes otherwise-boring meals seem instantly fancy. Make this Kale Pesto with lemon, almonds, garlic, Parmesan, and fresh leafy kale. Perfect winter pesto and great with pasta!