4 green zucchini (medium size or 2 large)
2 yellow zucchini (medium size or 2 large)
4 to 5 garlic cloves
2 large avocados
1/4 olive oil
1/4 cup nutritional yeast
1/2 cup pine, pecan, walnut, or almond nuts for garnish
1 medium bunch of kale (washed, stemmed and cut or torn into small pieces)
1/2 cup cilantro (washed and cut)
2 tbs lemon juice
1 cup cherry or grape tomatoes sliced in half
salt and pepper to taste
Noodles
Spiralize the zucchini and set aside - I had to improvise and use the shredder function on my food processor because I did not have a spiralizer - this made my noodles thin and short (it worked-but I recommend you use a spiralizer)
Using your food process began to process in this order: (I used medium speed)
Garlic cloves one by one
Avocado
Olive Oil
Nutritional Yeast
1/4 cup of the nuts (save the remaining 1/4 cup for garnish)
Continue on medium speed until the above ingredients are blended
Slowly add Kale and Cilantro until well chopped and blended
Add salt and pepper to taste
Toss pesto over zucchini noodles and cut tomatoes.
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