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 & cashew nuts. This dish steals the show with fewer carbs and more fibre than any wheat spaghetti!

 Min. |   


  • 2 Seedbars Kale
  • 100 g fresh leaf spinach
  • 2 spring onions
  • 1 garlic clove
  • 80 g unsalted cashews
  • 1/2 lemon
  • 2 tbsp sesame oil
  • 2 carrots
  • 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. Cut the spring onion into rings.

Step 2

Peel and grate or press garlic.

Step 3

Wash the lemon thoroughly and grate the peel.

Step 4

For the pesto, blend the 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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