Everyone loves a good pasta dish! The question becomes, however, how to make a heavy pasta dinner healthier. This week, Chef Z shows us how with a delicious vegan pesto.
1 cup fresh arugula
1/3 cup raw pistachio or pine nuts
1 Tbsp. hempseed
1/2 cup extra virgin olive oil
4 large cloves garlic
Healthy pinch of sea salt or pepper to taste
1 tsp cumin seeds
½ tsp cumin powder
⅛ tsp crush pepper
1 Tbsp. lemon juice
- To make the pesto, add all ingredients to a food processor and mix until combined, leaving a little texture. Taste and adjust seasonings as needed. Store covered in the fridge for up to 2 weeks.
- 1 Package – kelp noodles
- Rinse noodles under cold water, then place in a bowl mix add pesto mixed and add whatever veggies you like garnish with fresh basil.