Kale Pesto Pasta


1 bunch kale

2 cups fresh basil

1⁄4 cup extra virgin olive oil

1⁄2 cup walnuts

2 limes, fresh squeezed

Sea salt and pepper

1 zucchini, noodled (spiralizer)

Optional: garnish with sliced asparagus, spinach leaves, and tomato


The night before, soak walnuts to improve absorption. Put all ingredients in a blender or food processor, and blend until you get a cream consistency. Add to zucchini noodles and enjoy!

Photographed by Alli Shepherd.