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