Avocado Pesto

Ingredients

1 avocado, pitted and skinned

2 cups kale, stems removed and discarded

1/4 cup fresh basil leaves or 2 tsps. dried basil

1/4 cup fresh thyme or 2 tsps. dried thyme

1/4 cup of extra virgin olive oil

4 cloves garlic

1/2 cup filtered water

1/4 cup freshly-squeezed lemon juice

1 tsp. real salt

1/2 tsp. black pepper

Preparation Steps

1:  Place all of the ingredients in a high-powered blender or food processor and blend until smooth and creamy.

2:  Transfer to a serving dish and serve immediately over raw zucchini noodles or shiratki noodles or Palmini noodles or on a raw salad. Or store in an airtight container in the refrigerator for up to 48 hours.

3:  Enjoy!