• Bethany Klug

Basil Pesto on Kelp Noodles


1 1/2 cup fresh basil

1/2 cup walnuts 2 cloves of garlic 1/4 to 1/2 tsp. salt Pinch of fresh ground black pepper 1/4 cup olive oil (depending how oily you like it) Sea Tangle Kelp Noodles

Place walnuts in the food processor and pulse until they’re in small bits (not too fine). Add the basil, and garlic to the food processor and pulse to break and mix the ingredients.

Scrape down the sides in the food processor with a rubber spatula and gently pulse again. Be sure not to over-work the mixture. Add the salt and pepper and slowly add the olive oil while the food processor is running. I pulse the whole time to make sure it’s the proper texture, which is semi-smooth.

Serve over Sea Tangle Kelp noodles. Makes 1 Cup.

Adapted this recipe from http://youngonrawfood.com by Mimi Kirk.


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