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Zoodles with Kale/Cashew Pesto


4 Zucchinis
10 leaves of baby Kale
10 leaves of Basil
1 tbsp of Pine Nuts or cashews
3 tbsp of Olive or Avocado oil
pinch of pink Himalayan salt
pinch of black pepper
pinch of Oregano
pinch of nutritional yeast


1) Use spiralizer for zucchini or a peeler to create ribbons
2) Blend the pesto sauce, with all ingredients except the nutritional yeast.
3) Toss zoodles with the pesto sauce.
4) Serve with nutritional yeast/hemp seeds/sumac/mint/green onions

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