Avocado Kale Pesto Sauce (V, GF)

At the beginning of the week I try to make 2-3 healthy sauces that I can use to spice up some of my plant-based meals, dress salads, and use as a dip, in order to keep things interesting throughout the week. This sauce is dairy-free and full of flavor (but you can definitely add dairy if you like, or nutritional yeast). I used kale, fresh basil, avocado, fresh garlic, raw organic pine nuts, fresh squeezed lemon, extra virgin olive oil, himalayan pink salt, and pepper! I add all the ingredients to a food processor, and store it in the fridge for a week in a mason jar. 

The sauce is perfect on raw zucchini noodles and there is minimal cooking required! I topped the zucchini noodles with fresh cherry tomatoes, pine nuts, and pumpkin seeds!

  • 1/2 cup of fresh basil
  • two handfuls of chopped kale
  • 1 avocado
  • 5-6 cloves of garlic
  • juice of one lemon
  • 1/4 cup on pine nuts (or walnuts!)
  • 2 tbsp extra virgin olive oil
  • pinch of pink himalayan sea salt (I love Redmond's Real Salt)
  • dash of pepper to taste 

 

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