Basil Hempseed Pesto with Kelp Noodles and Walnut Almond Parmesan

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I saw a photo of this posted on Facebook a while ago, with kelp noodles tossed in basil hempseed pesto, and I’ve been crazily trying to make it. I think it was either a photo from Cafe Gratitude or something like that. Whatever it was, it looked so deliciously divine!

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Yes, I totally had to make it, it looked way too healthy not to make it…

Even though I don’t really know how the original hempseed pesto was made, but it’s a pesto, how hard can it be, right?

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But seriously, basil can be such a pain because you buy them with roots, they wilt the next day (if you’re unlucky). Buy them in a pot, you don’t want to cut those babies off. Finally, you buy them in a small container, but it’s not enough. Haha, you gotta plan well when you want to use basil! Best solution I’ve had with basil is buy the leaves that are already off the roots, and refrigerate them. They stay longer that way!

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This is one of those really awesome, delicious raw meals that only takes like 10 minutes to whip up, and will save you HEAPS of time and energy!

Wow, hempseeds also make the pesto all buttery and nice. I have to try putting those in more foods!

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Basil Hempseed Pesto with Kelp Noodles and Walnut Almond Parmesan

1 packet kelp noodles

Basil Hempseed Pesto
2 tablespoons cashew, pre-soaked
1 cup tightly packed basil
1/4 cup hulled hemp seeds/hemp hearts
1/4 cup water
3 tablespoons extra virgin olive oil
1 tablespoon pine nuts
1 tablespoon lemon juice
1/4 teaspoon Himalayan/sea salt
A few sprinkles ground pepper
1 clove garlic

Other Ingredients
1 cup baby spinach
A few basil leaves
1/2 avocado
A squirt lemon juice
1 Roma tomato

Walnut Almond Parmesan
1-2 tablespoons sliced almonds and walnuts, crushed

Open the packet of kelp noodles and drain out the water. Use a knife to cut it up in smaller pieces (otherwise you’ll have a hard time chewing) and place them in a large bowl.

Be sure that you’ve soaked the cashews for at least 20 minutes.

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Throw all the pesto ingredients in the blender and blend until it’s smooth, but you can still see bits and pieces of green. Spoon it out into the bowl with the kelp noodles and toss it around until all the noodles are covered in pesto.

Add in a cup of baby spinach and basil leaves and mix it around.

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Then, cut a tomato up in round slices, then cut in half and also throw it in. Now, transfer everything on a plate.

Chop the avocado in half, then scoop it out and cut it up in small pieces and place it on the top. Give the avocado slices a squirt of lemon juice.

Get a tablespoon or two of sliced almonds and walnuts (if using whole almonds, you’ll need to cut it with a knife because they’re pretty hard to break) and crush them with your hands until they’re small little pieces. Sprinkle it on top of everything.

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Basil Hempseed Pesto with Kelp Noodles and Walnut Almond Parmesan
Serves: 2
 

Ingredients
  • 1 packet kelp noodles
Basil Hempseed Pesto
  • 2 tablespoons cashew, pre-soaked
  • 1 cup tightly packed basil
  • ¼ cup hulled hemp seeds/hemp hearts
  • ¼ cup water
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon pine nuts
  • 1 tablespoon lemon juice
  • ¼ teaspoon Himalayan/sea salt
  • A few sprinkles ground pepper
  • 1 clove garlic
Other Ingredients
  • 1 cup baby spinach
  • A few basil leaves
  • ½ avocado
  • A squirt lemon juice
  • 1 Roma tomato
Walnut Almond Parmesan
  • 1-2 tablespoons sliced almonds and walnuts, crushed

Instructions
  1. Open the packet of kelp noodles and drain out the water. Use a knife to cut it up in smaller pieces (otherwise you’ll have a hard time chewing) and place them in a large bowl.
  2. Be sure that you’ve soaked the cashews for at least 20 minutes.
  3. Throw all the pesto ingredients in the blender and blend until it’s smooth, but you can still see bits and pieces of green. Spoon it out into the bowl with the kelp noodles and toss it around until all the noodles are covered in pesto.
  4. Add in a cup of baby spinach and basil leaves and mix it around.
  5. Then, cut a tomato up in round slices, then cut in half and also throw it in. Now, transfer everything on a plate.
  6. Chop the avocado in half, then scoop it out and cut it up in small pieces and place it on the top. Give the avocado slices a squirt of lemon juice.
  7. Get a tablespoon or two of sliced almonds and walnuts (if using whole almonds, you’ll need to cut it with a knife because they’re pretty hard to break) and crush them with your hands until they’re small little pieces. Sprinkle it on top of everything.

 

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