• 2servings
  • 15minutes
  • 335calories

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Ingredients Jump to Instructions ↓

  1. 1/2 package Sea Tangle kelp noodles

  2. 1/4 cup fordhook limas (these are the really big ones and are meatier than the smaller ones)

  3. 1 cup of fresh basil

  4. juice of half a lemon

  5. 1/4 cup olive oil

  6. 1/2 cup walnuts (or pine nuts if you have them)

  7. 2 cloves garlic

  8. 1/4 cup vegan parmesan (or regular parm if you prefer, or Bragg's nutritional yeast to keep it raw)

  9. sea salt to taste

  10. freshly cracked black pepper to taste

  11. pinch of nutmeg

Instructions Jump to Ingredients ↑

  1. Soak a 1/2 package of Sea Tangle kelp noodles in water with the juice of half a lemon for about 30 minutes or so. This will soften the noodles and give them a better taste and texture. Boil fordhook limas according to package, if using frozen as I did. Set aside. Combine all other ingredients and process in food processor until nuts are broken down. The pesto should have a texture, not be completely smooth. Drain your noodles in a colander. Take a pair of kitchen scissors and snip them a bit, this will make the strands easier to roll on your fork later. Otherwise, it’s a nice little mess. Toss your noodles with the pesto, add the limas, and chiffonade some extra basil leaves to toss in, maybe an extra touch of olive oil at the end. I squeezed a little extra lemon juice at the end also. I’ve never used lemon in pesto until today, and I really liked it. But, this is optional… you may prefer a traditional pesto. The nutmeg was an after thought, and it turned out well I think. But again, this is a personal preference.


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