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Ingredients requirements of Raw Kale Pesto (Whole30):

1. Make ready Noodle Bowl
2. Take 4 zucchini
3. Get 1 cup cherry tomatoes
4. Give 1/4 cup - Pine nuts (topping)
5. Prepare for Pesto
6. Prepare 1 bunch for kale (de-stem)
7. You need 2 avocados
8. Give 3 clove of garlic cloves
9. You need 1/2 cup - Pine nuts
10. You need 1 tbsp of lemon juice
11. Provide 1/4 cup - olive oil
12. Need 1 pinch - salt and pepper
13. Require for Optional
14. You need 1/4 cup nutritional yeast (raw cashews or parmesan can substitute)

Raw Kale Pesto (Whole30) making process:

1. Peel the zucchini into noodles (a spirializer may be helpful here).
2. Set aside noodles in colander to drain (Sometimes we blanch the noodles).
3. Cut the cherry tomatoes and set aside.
4. Peel the garlic. De-stem the kale. De-skin the two avocados. Measure out the half cup of pine nuts.
5. With the food processor running, one at a time, drop in the 3-4 cloves of garlic.
6. Add the avocado, half cup of the pine nuts, and the lemon juice (and the yeast/parmesan). Pulse until blended.
7. Now add the kale slowly until well incorporated, adding the olive oil incrementally. Salt and pepper to taste.
8. Toss the zucchini noodles, the tomatoes, and the extra pine nuts with the pesto (or try blanched and sliced almonds). …And serve.

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