This is a deliciously quick throw-together lunch or dinner, and particularly perfect for days following intense weeks of eating (*Thanksgiving). It's packed with several nutrient-rich ingredients, including:
- kale (vitamins A, C, K, calcium, and a surprising amount of protein for a green leafy guy! The fiber content and detoxifying phytochemicals also makes this plant a brilliant aid for cleansing)
- walnuts (omega-3 fatty acids: great for brain, nervous system, and eye health)
- nutritional yeast (not only does it taste deliciously cheesy, it's also full of B-vitamins)
- kelp (iodine iodine iodine!)
The pesto itself is simple to toss together (throw in food processor; press button). The secret ingredient?
I know. SO odd.
It adds just a little bit of tangy fermented yumminess to the pesto and helps with consistency: it's easier to combine with the kelp noodles when it's a little more liquid. Use the juice from kosher dill or other traditionally fermented pickles for the most probiotic bang for your buck. You should see some of the 'mother' (that cloudy stuff) in the bottom of the jar when you swish it around. This is the probiotic culture: it will do wonders for your own little colony of digestive bacteria.
Fascinating, right? Here's the recipe. Enjoy!
- 1 cup kelp noodles, washed and drained
- 1 cup loosely packed kale, destemmed
- 1 handful fresh basil
- 1/4 cup cooked organic edamame
- 2 tbsp olive oil
- 2 tbsp walnuts
- 1 tbsp nutritional yeast
- 1 tsp sea salt
- 2 tsp pickle juice**
- 1 tsp gomasio
- 1. In a blender, combine walnuts, kale, basil, olive oil, pickle juice, nutritional yeast and salt. Process until chunky-smooth.
- 2. Combine pesto with kelp noodles in a bowl; top with edamame and gomasio.
- 3. Voila!
- Pickle juice is your secret ingredient here. It provides an extra little kick of flavor and helps keep the pesto from being too solid.