i <3 kale.
i love eating food that loves me back. kale is amazingly nutritious. i once read that it works on the level of our dna by coaxing our genes to create immune-boosting enzymes. this makes me happy when i eat it, which i do at least a few times a week.
kale is an antioxidant and anti-inflammatory powerhouse. among many other nutrients, it provides a huge amount of vitamin k per serving (1 cup cooked) at 1,328% daily value. vitamin k is useful for regulating our body’s anti-inflammatory responses.
while i use kale in smoothies, for salads, stir-fries, i also sneak it into sauces like these for picky eaters at home. this creamy pesto sauce is a great way to hide this superfood!
i don’t know about you, but come summer, i want to spend less time in a hot kitchen. but, i’m also the type of person who gets sick of eating the same thing over and over again. i mean, don’t get me wrong, i love salads, but i can’t have them for every meal. unless of course, i change the way the salad looks and feels!
ultimately, this dish is a salad. you can take all the different ingredients, slice them up, combine them in a bowl and munch. but if you make it this way, it is so much more fun!
and, what’s great is that you can use this sauce for lots of different things! while we’re using this for a raw meal, you can also heat this sauce up for warm pasta dishes - pour it over your favorite whole grain linguine or use it to layer your lasagna.
you can also use it as a base for a pesto pizza, or as a spread for your sandwich instead of mayonnaise.
this (like all recipes) is a template! you can really have fun with this by adding different components. avoiding nuts? switch out the cashews for chickpeas (sticking to a raw diet, how about sprouted chickpeas?). you can also use walnuts or almonds instead. instead of kale and arugula, try spinach and collards or use a whole bunch of baby greens! the combinations are endless.
creamy kale & arugula pesto with zucchini pasta.
2 - 3 zucchinis
big handful kale
handful baby arugula
as much basil as you’d like (i used equal parts to the kale and arugula)
1/2 cup raw cashews, soaked for at least 2 hours
1/2 onion, chopped
2-3 cloves garlic (depending on how much you dig raw garlic)
1-2 lemon, juiced
1/2 tsp sea salt
spirilize zucchini (this is the spirilizer i use) and set aside. in a blender, combine remaining ingredients and blend together with a 1/2 cup of water until smooth. for a thinner consistency, add more water tablespoon by tablespoon. adjust seasoning. pour sauce over zucchini and enjoy immediately!
this meal will take you minutes to make! top with anything you’d like: sliced cherry tomatoes, sunflower seeds, lemon zest, almond slivers, or other diced vegetables.
note: if taking this meal to go, i suggest packing noodles and sauce separately. combining the zucchini with the sauce waters it down over time.
©2012 amanda corissa