Kelp Noodles with Spinach Basil Pesto
 
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Vegan kelp noodles with spinach basil pesto, shiitake mushrooms and sundried tomatoes.
Author:
Recipe Type: Entrée
Cuisine: Japanese, Italian, Vegan
Yield: 2 - 3
Ingredients
Pesto
  • 1 cup spinach leaves
  • 1 cup basil leaves
  • ½ clove garlic peeled
  • ¼ cup pine nuts (unsalted)
  • 2 - 3 Tbsp lemon juice
  • ½ - 1 tsp lemon zest
  • 2 - 3 Tbsp nutritional yeast
  • 3 Tbsp extra virgin olive oil (EVOO)
  • ¼ - ½ tsp Celtic or other sea salt (optional)
  • Dash ground pepper
Noodles
  • 8 - 10 oz Sea Tangle Kelp Noodles or other brand
  • ½ - 1 tsp extra-virgin olive oil (EVOO) for heating (optional)
Toppings
  • 1-2 Tbsp pine nuts (whole or chopped)
  • 4 pieces sun-dried tomatoes (about 2 Tbsp chopped)
  • 2 - 4 shiitake mushrooms sliced, seasoned and sautéed
Instructions
Pesto
  1. Add to small food processor the spinach, basil, garlic, pine nuts, lemon juice, lemon zest, nutritional yeast, salt, pepper and EVOO.
  2. Grind all ingredients in food processor until you've reached desired consistency for your pesto sauce. The "mode" may vary depending on your food processor.
Noodles
  1. Rinse, separate and cut your noodles if you prefer a shorter length.
  2. Prepare your noodles after you've made your pesto sauce if you prefer them warm. In a sauce pan, add about ½ - 1 tsp EVOO and cook your noodles gently on medium-low heat in covered sauce pan for about 10 minutes (check and toss your noodles intermittently; spray or sprinkle water as needed). You can also skip the EVOO and just spray or sprinkle water on noodles as you heat them in pan or just soak in warm water. Heating the noodles will make them softer with a light crisp.
Toppings
  1. Chop your pine nuts and/or use whole nuts.
  2. Chop sun-dried tomatoes with a knife or in a small food processor.
  3. Slice, lightly season and sauté mushrooms in small pan for about 5 mins.
Assembly
  1. Add pesto to noodles and gently mix. I recommend using tongs to mix pesto into the noodles.
  2. Serve in plates or bowls, garnish with toppings and enjoy your dish!
Notes
If you have any leftovers, refrigerate and it should be good for about 3 days. Serve it cold or heated. The noodles should get progressively softer and thinner after the 1st day, resembling rice noodles.
Recipe by True Forage at https://trueforage.com/kelp-noodles-spinach-basil-vegan-pesto/