2 c chopped kale, tightly packed – stems and all
1 c chopped parsley, tightly packed – stems and all
1/2 c dry walnuts
2 medium or 1 large clove garlic
1 lemon, juiced
1/4 c olive oil
1 Tbsp nutritional yeast
salt and pepper to taste
Soak walnuts overnight or while preparing other ingredients. Place all ingredients in food processor and pulse until desired consistency. Serve over zucchini noodles, in a sandwich/wrap or as a dip with veggies and crackers.
It’s called a Spirooli. It’s a great kitchen too and pretty inexpensive. Use it to make spaghetti noodles, fettucinni noodles or fat spirals out of zucchini, squash, carrots, apples, the sky’s the limit! I love making zucchini noodles for pad thai and italian sauces. Amazon has a large selection of Spiroolis, here’s a great one.