Kale Pesto coated Zoodles with stuffed tomatoes

Home makin noodles, the easy way. Dinner tonight is this spiralized zucchini noodles with all the leftovers out of my fridge 😉 Light and healthy dinner packed with full of flavours. I hope everyone had a fabulous weekend and survived their Monday, just as well as we did. For us, it was a bank holiday Monday 🙂 

Kale pesto

Ingredients:

1/2 cup sunflower seeds
1/4 cup macadamia or pine nuts , soaked
handful of fresh basil
juice of one lemon
1 tbsp olive oil
1 tbsp sesame oil
2 cloves garlic
2 cup kale tightly packed, thick stems removed
salt and pepper to taste

Combine all the ingredients in the food processor fitted with the S blade and process until smooth.

Served with raw, vegan mayonnaise and alfalfa sprouts stuffed tomatoes, avocado slices, topped with pine nuts and sprinkled with cashew parmesan.

Cashew Parmesan
Ingredients:

1 cup cashew
1 tbsp paprika powder
1/4 – 1/2 tsp pink salt

Combine all the ingredients in the food processor and pulse for a few minutes.

Kale Pesto and Cashew Parmesan

 

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Prep time

10 mins

Total time

10 mins

 

Author: Deviliciously Raw

Recipe type: Main

Cuisine: Raw, Vegan

Ingredients

• Ingredients for Kale pesto:
• ½ cup sunflower seeds
• ¼ cup macadamia or pine nuts , soaked
• handful of fresh basil
• juice of one lemon
• 1 tbsp olive oil
• 1 tbsp sesame oil
• 2 cloves garlic
• 2 cup kale tightly packed, thick stems removed
• salt and pepper to taste
• Ingredients for Cashew Parmesan:
• 1 cup cashew
• 1 tbsp paprika powder
• ¼ – ½ tsp pink salt

Instructions

1. For Kale pesto - Combine all the ingredients in the food processor fitted with the S blade and process until smooth.
2. For Cashew Parmesan - Combine all the ingredients in the food processor and pulse for a few minutes.

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