by Meghan Swidler
Ingredients
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1 bag of Gold Mine kelp noodles
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1 lemon, juiced
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1 tsp baking soda
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2 cups of fresh basil, packed
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1/3 cup of sunflower seeds (any other nut or seed will do!)
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3 cloves of garlic, minced
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1/2 cup nutritional yeast
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1/2 lemon, juiced
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1/2 cup extra-virgin olive oil
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Sea salt and pepper to taste
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Water (if needed)
Kelp Noodles
Vegan Nut-Free Basil Pesto
Directions
In a medium-sized bowl, add the kelp noodles and warm water. Sprinkle about 1 Tbsp of baking soda on the kelp noodles and juice of 1 lemon. Mix well.
Soak the kelp noodles for about 15-20 minutes until desired texture is achieved. Drain the water from the noodles using a strainer.
In the meantime, add fresh basil, sunflower seeds, garlic, nutritional yeast, lemon, extra-virgin olive oil, sea salt, and pepper to a blender. Blend until desired creamy consistency is achieved, adding additional water if needed.
Add kelp noodles back into the mixing bowl with fresh pesto. Toss to combine.
Serve kelp noodles with nut-free vegan pesto. Garnish with fresh basil, sea salt, pepper, and nutritional yeast. You can even add chili flakes for extra spice. Enjoy!
