Zucchini Spaghetti with Kale Pesto Sauce
Ingredients
- 4-6 organic garlic cloves
- 1 small organic red onion
- 3-4 organic green onions
- bunch of organic kale
- 1 slice organic lemon (about 1/4 lemon)
- 1 organic green pepper
- 1 tbsp organic coconut oil (for frying), 1/4-1/2 cup of organic extra virgin olive oil (cold pressed)
- 1/4 cup of organic pumpkin seeds (pre-soaked for at least 8 hours)
- 1/4 cup of fluoride free water
- Sea salt (to taste), organic black pepper (to taste)
- 4-5 zucchinis (depending on size)
Instructions
- On a chopping board, chop garlic and onion (red and green) and let sit for at least 10 minutes.
- Chop kale and add to Vitamix or blender
- Squeeze lemon onto kale and set aside.
- Chop green pepper, then add to container with kale.
- Heat a small frying pan and add coconut oil. Then add red onion and garlic and fry for 5 minutes or so. Remove from heat and set aside.
- Add green onions, oil, pumpkin seeds and water to container with kale and green peppers.
- Once garlic and red onions have cooled, add them to container as well.
- Blend all ingredients.
- Add pepper and salt for flavor and blend again. Make necessary adjustments according to personal taste. Set aside.
- Using a julienne peeler or a turning slicer (which is a very handy tool for making zucchini “noodles” peel zucchini lengthwise (until you reach the seeds).
- Evenly distribute zucchini noodles, including skins, to 2 plates. Do not discard of the the skin peels as it holds the most nutrition!
- Top off pasta with pesto sauce.
Depending on your preference you can either serve the the zucchini noodles raw or heat them up slightly with olive oil and fresh garlic.
Paleo Mexican Meatza
