Kale, Basil & Spinach Pesto With Creamy Zucchini Pasta

• Kale, Spinach & Basil Pesto
• 3 large Curly kale leaves
• 3 tablespoons Olive oil
• 2.5 tablespoons Lemon Juice
• 1 teaspoon Sea salt
• 2.5 teaspoons red wine vinegar
• 3/4 cup Tightly packed basil leaves
• 1/2 cup Tightly packed spinach leaves
• 2.5 teaspoons Garlic powder
• 2.5 teaspoons Coconut sugar
• 1 teaspoon Nutritional yeast
• 3/4 cup walnuts
• Creamy Avocado Sauce & Zucchini Pasta
• 2 Avocados
• 1.5 cups raw cashews
• 2 tablespoons lemon juice
• 1.5 cups filtered water
• 1.5 teaspoons sea salt
• 4 Zucchini's

1. Wash Kale in clean water. De-stem kale and roughly chop.
2. Place in a bowl with 2 tblsp olive oil, 2 tblsp lemon juice, 2 1/2 tsp red wine vinegar and 1/2 tsp of sea salt
3. With clean hands massage the vinigarette into the kale for a few minutes. Rubbing it between your hands/fingers. This will help to break down the kale a little.
4. Wash and Roughly chop up spinach and basil.
5. To your blender or food processor add the kale (and vinaigrette), spinach, basil, 1 tablespoon olive oil, 1/2 tablespoon lemon, 1/2 tsp sea salt, garlic powder, nutritional yeast, coconut sugar. Blend until smooth and transfer to a bowl
6. Separately process 3/4 cup of walnuts until crumbly and then stir into pesto. Set aside while we make the creamy avocado sauce.
7. Add avocado, cashews, water, lemon, olive oil and a pinch of sea salt to blender and blend until smooth
8. If it's a little thick add 1 more tablespoon of water, blend and adjust with a pinch of sea salt to taste. Set aside while we make the zucchini pasta.
9. To make zucchini pasta: If you have a vegetable spiralizer, fanatasic, use it!rnIf not, don't worry I use a vegetable peeler. Use 1 Zucchini per person/plate
10. First: I chop a little off both ends of the zucchinirnThen: cut the zucchini long ways into 4 long pieces
11. Place each quarter on one of the flat sides of the zucchini on your cutting board and using a vegetable peeler, peel long, even strips of zucchini from top to bottom. You may be left with a thicker strip that you can't peel , discard this piece or keep it and use it any other meels. Zucchini makes great fries!
12. To Serve up: Add 2 tablespoon of the avocado cream to each plate of zucchini pasta and mix well with tongs until the cream coats all the zucchini
13. On top of the creamy pasta add 2 tablespoons of the pesto rn(there may be some left over kale pesto which you can keep in the fridge for a week)rnTop with pine nuts and garnish with basilrnServe and eat!

basil pesto, curly kale leaves, olive oil, lemon juice, salt, red wine vinegar, basil, garlic powder, coconut sugar, yeast, walnuts, avocado sauce, avocados, cashews, lemon juice, water, salt, zucchinis

Taken from food52.com/recipes/26265-kale-basil-spinach-pesto-with-creamy-zucchini-pasta (may not work)