Candice Kumai’s Avocado Kale Pesto

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She had us at avocado.

Our friend, Candice Kumai, is sharing some recipes with us. Candice is a talented chef, best-selling author, and all around wellness expert, and we’re excited to try out all her recipes.

First up: Avocado Kale Pesto with Zucchini Noodles. This pesto could easily be added to other dishes — top eggs with it, add it to a healthy wrap, spread it on some Ezekiel bread, get creative! — but who doesn’t love a zucchini noodle?

Makes 3/4 cup pesto

Ingredients:

1 1/2 cups lacinato or curly kale leaves, torn

1/2 cup whole, raw almonds (you can try cashews, too!)

1 to 2 garlic cloves

1/4 teaspoon sea salt or try a tablespoon of Tamari soy sauce

1 tablespoon fresh lemon juice

3 tablespoons extra-virgin olive oil

1 ripe avocado

Directions:

In a food processor, add the kale, almonds, garlic, salt, and lemon juice. Pulse until coarsely chopped. Stream in the olive oil and process until a smooth paste forms.

In a separate bowl , smash the avocado with a fork until smooth. Fold the pesto into the avocado. Toss with pasta, zucchini, or whatever the heck you like!

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For more healthy, fresh, and delicious recipes from Candice, check out her latest book: Clean Green Eats, or head to candicekumai.com.

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