Zucchini Linguine With Dairy-Free Kale-Basil Pesto
By Lisa Shanken
October 14, 2015
Zucchini Linguine With Dairy-Free Kale-Basil Pesto
Ingredients
- 1/2 tsp coconut oil
- 2 cloves garlic minced
- 1/2 tsp ginger grated
- 1 tbsp Fresh lemon juice
- 1 15 oz can light coconut milk
- 3 cups Chopped Kale
- 2 cups Fresh Basil Leaves
- 1 tsp fine sea salt
- 1/2 cup Cashew Meal or 1 cup Whole Cashews
- 3 zucchini spiralizer blade C* or store-bought zucchini linguine
- 1/4 cup Pine Nuts
Instructions
- Heat coconut oil in sauté pan.
- Add the lemon juice, ginger and garlic and cook for 1 minute.
- Add the coconut milk and kale, and cook on medium heat until kale wilts.
- Add coconut milk and kale mixture to a blender with the basil, salt, and cashew meal, and blend for a minute on medium speed until all pureed.
- Add the zucchini linguine to the now empty sauté pan and cook for 2 minutes just until warmed.
- Add the pesto mixture, heat another 2 minutes until warm.
- Serve immediately, topped with pine nuts.
- Can also add shrimp, chicken, peas, or any other topping you like to this dish!
- *The spiralizer is a great kitchen tool for healthy cooking. Find it here: amzn.to/1IFQQBy
Notes
Nutrition
Calories: 422kcalCarbohydrates: 27gProtein: 15gFat: 27gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 566mgPotassium: 395mgFiber: 9gSugar: 7gVitamin A: 300IUVitamin C: 38mgCalcium: 20mgIron: 3.6mg
Tried this recipe?Let us know how it was!
Lisa Shanken
My passion is to help you live your healthiest and most harmonious life, but in a way that’s realistic and practical for you as a unique individual on this planet. My philosophy is all about “balance,” never a diet since a diet is not sustainable for life, aka Kill The Diet.
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