It’s Friday and nothing’s better then starting off the weekend with a delicious recipe for your weekend gatherings.
Zucchini pasta is so much more than a fun activity to do all together; it’s a full plate of veggies! If you’re sceptical about vegan dishes, you might be surprised how delicious this is.
This recipe is a pesto sauce for the perfect paleo zucchini pasta. The deep green color and fragrant smell of fresh herbs makes a mouth watering dish for your weekend guests. The smell reminds me of my Nonna’s house, where I would walk in to an extra large plate ready for me on the table.
There’s a little twist to this pesto you might not be used to… sprouted cashews. The creamy cashews give this sauce an Alfredo-like texture that mixes in perfectly with your zucchini noodles. Sunday pasta doesn’t seem like such a stretch after all does it?
Call Nonna over and put your dish up for the real test! Enjoy.
Yield: 2 portions
Prep time: 15 min + 2 hour soak
4 cups Kale, chopped
1/2 cup Basil, chopped
1/3 cup Extra Virgin Olive Oil
3 Garlic Cloves
2/3 cups Cashews
1 tsp Himalayan salt
1. Soak cashews for 1-2 hours in filtered water.
2. In a food processor, combine the kale, olive oil and basil.
3. Blend until smooth creamy texture.
4. Add salt, garlic and blended cashews and continue blending until smooth.
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