I've always loved pasta and made plenty of pesto dishes throughout the years, however, at that time it didn't occur to me that it could be made healthier and less calorie dense. My health and general well being, or the lack of, inspired me to change my eating habits; I will go in to more detail about that in a later post.
In this recipe I use kelp noodles, but zucchini noodles are a great alternative as well. Kelp noodles are made of seaweed and besides being mineral-rich, they are very low in calorie. They have a crunchy texture and because they virtually have no flavor, they pick up the flavors from sauces. Kelp noodles contain iodine, which is essential for thyroid health and healthy metabolism.
Not all kelp noodles are raw, so make sure you read the label on the package. I use Sea Tangle kelp noodles. They are raw and reasonably priced.Raw Noodles
1 Package of Kelp noodles (Sea Tangle)
Rinse and drain kelp noodles, then cut to your desired length.
Raw Pesto
3 cups of organic basil leaves tightly packed
2/3 cup raw walnuts
2/3 cup raw pine nuts
2/3 cup of organic extra virgin olive oil
2/3 cup of organic extra virgin olive oil
3 large cloves garlic
1/2 tsp Sea Salt (or to taste)
Diced organic cherry tomatoes
1/2 tsp Sea Salt (or to taste)
Diced organic cherry tomatoes
Add walnuts and pine nuts to food processor and blend for a
few seconds. Add the olive oil and process until desired consistency is
reached; we prefer a smoother texture. Add basil and garlic to food processor
and process until smooth.Let sauce stand for about an hour, then combine desired amount with
noodles. Garnish it with diced tomatoes.
Although the package states that leftover kelp noodles should be stored in water, I prefer to store it in an airtight container with the sauce. The noodles get softer and take up the flavor of pesto. Store leftover pesto sauce in an airtight container. Use it on crackers or wraps.
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