Carrot noodles with Kale-cashew pesto

In the mood for pasta without a guilty conscience? Then try our healthy raw food version of carrots with vegan pesto made from tasty Kale and cashew nuts. This dish steals the show with fewer carbs and more fibre than any wheat spaghetti!

 Min. |   


  • 2 carrots
  • 2 Seedbars Kale
  • 100 g fresh leaf spinach
  • 80 g unsalted cashews
  • 2 spring onions
  • 1 clove of garlic
  • 1/2 lemon
  • 2 tbsp sesame oil
  • Salt & pepper


per pack (3 Seedbars)

Step 1

Wash the Kale, spinach and spring onion. Let the spinach drain. Cut the Kale into small pieces andthe spring onion into rings.

Step 2

Peel and grate or press garlic. Wash the lemon thoroughly and grate the peel.

Step 4

For the pesto, blend Kale, spinach, spring onion, garlic, cashew nuts and lemon rind. Add the oil, flavour with salt, pepper and a little lemon juice.

Step 5

Peel the carrots and cut into spaghetti with a spiral slicer. Alternatively, cut into thin strips with a vegetable peeler. Serve the carrot noodles with Kale pesto.

Recipe provided by the cooking app KptnCook.

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