Cilantro Pesto over Zucchini Noodles

Cilantro Pesto over Zucchini Noodles

Serves: makes 2 cups

Ingredients

• 2 bunches of cilantro, (4 ounces)
• ½ cup cashews, lightly roasted
• 2 avocados, peeled and pitted
• 2 Tablespoons avocado oil or olive oil
• 2 Teaspoons sea salt
• 4 cloves of garlic minced, measuring 1 Tablespoon
• 1 recipe of Zucchini Noodles
• Freshly chopped tomatoes, about 3 cups

Instructions

1. Coarsely chop the cilantro, leaving most of the stems behind.
2. Combine all the ingredients in a blender and blend on a low speed using the tamper to keep the mixture moving. It will take a couple of minutes before the pesto becomes fairly smooth.
3. If you're using a food processor: process all ingredients, scraping down the sides as necessary until the pesto is mostly smooth.
4. Serve immediately as desired or with a recipe of Zucchini Noodles and freshly chopped tomatoes.

Notes

To keep this recipe totally raw, skip roasting the cashews.

Content and Image from gi365.info