- 1 butternut squash, peeled
- 1 cup almonds, toasted
- 4 cups chopped winter greens: dandelion, kale, chard, etc.
- 2 garlic cloves, peeled
- 1/2 cup olive oil
- sea salt to taste
To make the pesto: Add the almonds, greens, and garlic to a food processor. Pulse to break everything down. Once the pesto is coarsely blended, drizzle in the olive oil in a slow steady stream while you continue to blend, until the pesto is thin and spreadable. Set aside.
To make the noodles: Using a peeler, peel the butternut in long strips to make noodles (pappardelle-style). In a large saute pan, warm 1 tablespoon coconut oil and 2 tablespoons olive oil. Cook the noodles until soft, 3-4 minutes, stirring often to prevent sticking but being careful not to break the noodles apart. Once the noodles are cooked through, stir in about ½ cup of the pesto and gently incorporate in with the noodles. Serve warm.