KALE PESTO WITH PASTA RECIPE
Noodles: 4 medium zucchinis
3 cups chopped kale, de-stemmed, packed
1 cup walnuts
¼ cup basil leaves, de-stemmed
¼ cup nutritional yeast, such as Bragg's Nutritional Yeast
1/3 - 1/2 cup olive oil
2 Tablespoons lemon or lime juice
1 clove garlic
¼ tsp. sea salt, such as Celtic Sea Salt
DIRECTIONS: To make the noodles, use a spiralizer or vegetable peeler. To make the pesto, use a food processor to combine all the ingredients until smooth texture. Garnish with a basil sprig. Serves 4-6.
TIPS: This Kale-Wanut Pesto can be used with traditional noodles, but this version gives a low-carb option. This recipes is in Jennifer Mac's book, The Right Blend: Blender-only Raw Food Recipes.
According to the Center for Disease Control and Prevention, one out of every two American adults suffer from either heart disease, stroke, cancer, obesity, type 2 diabetes, or arthritis. Health and wholeness are not all about food, but why the kale not give ourselves a fighting chance with the foods we consume? Don't start perfect, just start. Join me.
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RECIPES: MAIN DISHES