Further to my previous konaberry kelp noodle recipe, this tasty dish uses walnuts and fresh basil leaves to make a great pesto - perfect for lunch, especially when on-the-go. It's really quick to make - just blend the ingredients - with the noodles absorbing the pesto and softening if left to marinade for 20-30 minutes.
The noodles are a great alternative to rice noodles, soba or pasta. They are significantly lower in calories too - only 12 calories for a 110g/4oz serving. As no cooking is required, they just need to be rinsed, drained and then mixed into the sauce or dish of choice.
There's a large serving of fats in this dish - from the walnuts and olive oil - but these healthy fats are much better than fats from meat and diary sources. I've been reading about the health benefits of basil and discovered it is rich in vitamin A, vitamin K, vitamin C, magnesium, iron, potassium, and calcium. Research also indicated that it may be useful in treating arthritis and inflammatory bowel diseases due to its high quantities of (E)-beta-caryophyllene (BCP).
Konaberry Kelp Noodles with Walnut Pesto
Makes 2
Ingredients:
- 45g / 1.5 oz walnuts
- 24g / 1cup basil leaves, fresh
- 2 cloves garlic
- 60ml / 4tbsp lemon juice
- 15ml / 1tbsp olive oil
- 335g / 12oz konaberry kelp noodles, rinsed and drained
Method:
- In a food processor, combine the walnuts, basil, garlic, lemon juice and olive oil and blend until a smooth pesto is formed.
- Stir the pesto into the kelp noodles.
- Let the noodles marinade in the the pesto sauce for 20-30 minutes for softer noodles, if desired. ENJOY!
Nutritional Information:
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