Zoodles with pesto.jpg

50g parmesan
2-3 cloves garlic
1 cup basil leaves
½ cup of kale
½ cup of parsley
Handful of raw walnuts or cashews
120g (1/2 cup) extra virgin olive oil
¼ teaspoon salt
½ lemon juiced

Simply blend together to the consistency that you like in a food processor. Serve with crackers or savoury muffins, or in salads or pasta. Save leftovers in a jar drizzled with lemon juice and placed in the fridge to preserve.

Notes: to make this vegan simply leave out the parmesan or swap it with 3 tbsp nutritional yeast.

Rainebeau Co.