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​Edamame Spaghetti with Kale Cilantro Pesto

Posted by Lori Hirsch Stokoe from on


  • 1 cup of kale, tightly packed
  • 1 cup of cilantro, tightly packed
  • ¼ cup of slivered almonds, toasted
  • 1 garlic clove
  • 1 serrano chile
  • 1 tbsp lime juice
  • Dash of salt
  • ¼ cup of parmesan, grated
  • ½ cup of olive oil
  • 1 knob ginger, sliced into shards
  • olive oil
  • 2 carrots, sliced into ribbons
  • ¼ cup of shredded coconut, toasted

Blend first seven ingredients in a food processor. Add chesse. Stream in olive oil. Sauté ginger in oil until crispy. Toss together Edamame Spaghetti with carrots and pesto.

Top with ginger and toasted coconut. 

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