Reset Challenge Week Two Recipe
This recipe takes about 15 minutes to make and is DELISH and nutritious!
Isothiocyanates in kale have been shown to regulate the body’s detoxification mechanism on a genetic level.
Cashews replace the Parmesan cheese that is usually used in pesto recipes. They also contain antioxidants and minerals like copper, phosphorus, zinc, magnesium, iron and selenium that keep the body functioning optimally.
You can use pesto as a salad dressing, on fish or veggies, as a sandwich spread, or as a sauce on zoodles (zuchini or other veggie noodle) or pasta.
It can store in the fridge for up to 5 days or divide it into ice cube trays and freeze.
- 1 large zucchini
- 1 cup spinach
- 1 cup cherry tomatoes cut into halves
- 2-3 TB pesto of choice
- Using spiralizer to create zoodles. If you don’t have a spiralizer, you can cut the zucchini into small strips or use gluten or regular pasta noodles.
- In large skillet over medium heat, toss zoodles, spinach, tomatoes and pesto until warm. The zucchini will sweat a bit and soften but don’t cook too long. Roughly about 3 minutes. Add more pesto if desired.
- Serve warm.
Vegan Kale and Cashew Pesto
Make 1 cup pesto
- 2 cups kale
- 1/4 cup fresh basil (or 1-2 tsp dried basil)
- 1/2 cup cashews
- 1/4 cup olive oil
- 2 cloves garlic
- 1/4 tsp sea salt
- Add all ingredients, except cashews, in food processor (or blender) and blend.
- Add cashews and pulse until desired consistency. The cashews should be finely chopped.
Now your turn. Take a picture of your meal and share it with us on the Facebook page. #PYNUTRITION.