Kale Lemon Pesto Rawvioli

KALE LEMON PESTO RAWVIOLI

KALE LEMON PESTO RAWVIOLI

Prep Time: 20 minutes

Yield: Approximately 12 rawviolis

Ingredients:
1 zucchini for the shells (try to choose the thickest one you can find)

Pesto:
1 cup destemmed, chopped kale
1 cup fresh basil leaves
1 cup arugula
1/4 cup soaked raw almonds (soak in water for 8-10 hours)
1/4 cup fresh parsley
Juice of one lemon
1 TSP lemon zest
1 clove fresh garlic

Tomato Sauce:
1 cup cherry tomatoes
1 clove fresh garlic
1/4 cup chopped fresh basil leaves
1 TBSP chopped yellow onion
1/2 TSP fresh destemmed thyme

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s