Zucchini Pasta with Kale Pesto

Zucchini Pasta with Kale Pesto Pistachios and Pomegranate
{vegan + gluten free + paleo + super delicious!}

4 zucchinis, julienned with a julienne peeler or a mandolin (discard the seedy middle part)
2 teaspoons sea salt
½ cup pistachios, roughly chopped
Seeds from 1 pomegranate

For the pesto:
Leaves from 3 stalks of kale (if you have a high powered blender you can use the whole stalks)
⅓ cup basil
⅓ cup olive oil
⅓ cup pistachios
⅓ cup fresh lemon juice, from about 1 ½ lemons
⅓ cup parmesan cheese, or sub nutritional yeast to keep it vegan
2 garlic cloves
¾ teaspoon sea salt

View the full recipe at The Endless Meal →