Go Back
–+ servings

Zucchini Linguine With Dairy-Free Kale-Basil Pesto

Print Recipe Pin Recipe
Course Dinner
Cuisine Dairy-Free, Gluten-Free, Vegan, Vegetarian
Servings 4 people
Calories 422 kcal

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-label]

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!