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Avocado Kale Spinach Pesto Farfalle Salad

Here's a wonderful dinner recipe for any season as it can be enjoyed hot or cold, also making it an ideal dish for lunch prep for the week! The fresh flavor mixed with the wholesome ingredients makes for a filling and fueling meal. There are so many variations to create with your favorite veggies too!

VAvocado Kale Spinach Pesto Farfalle

Avocado Kale Spinach Pesto Farfalle

Yield: 4
prep time: 15 M cook time: 15 M total time: 30 M


  • 16oz whole wheat farfalle pasta
  • 1 cup kale
  • 1 cup spinach
  • 1 avocado
  • 1/4 cup walnuts OR cashews
  • 3 tbsp olive oil
  • 4-6 tbsp water
  • 1 tbsp maple syrup
  • 2 tbsp lemon juice
  • 1 tbsp lime juice
  • 4 garlic cloves
  • 3 shallots
  • 1 tbsp ginger root, grated
  • 1 tsp ground cumin
  • 1/2 tsp pink himalayan salt
  • Raw parsley, chopped (garnish)
  • Mediterranean kalamata olives (garnish)


How to cook Avocado Kale Spinach Pesto Farfalle

  1. Boil 4 quarts of salted water in a large pot to a rolling boil.
  2. Add farfalle pasta to the pot of boiling water cooking the noodles according to instructions. Al Dente works the best.
  3. Rinse pasta under cold water or place into an ice bath to stop the cooking process.
  4. In a food processor or a high-speed blender add the kale, spinach, avocado, walnuts, salt, cumin, fresh ginger root, garlic cloves, shallots, lemon, and lime juice.
  5. Combine the olive oil and water into a pourable container, slowly add the water and oil while blending all ingredients until smooth.
  6. Mix farfalle pasta and pesto sauce together and enjoy warm or cold!​
  7. Sprinkle some freshly minced parsley and kalamata olives for garnish.​​​
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Created using The Recipes Generator


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