Creamy Avocado Pesto Kelp Noodles
INGREDIENTS
12 oz package of kelp noodles
Hot water
1 tablespoon baking soda
Juice from 1 lemon
1/2 ripe avocado
2 heaping tablespoons pesto (i used Gothamn Greens pesto; use pesto without cheese to make vegan)
Lemon juice
Olive oil
Black pepper
Panko (omit to make gluten-free, can substitute with finely chopped cashews or gluten-free breadcrumbs)
Grated parmesan cheese (omit to make vegan or sub with nutritional yeast or a dairy-free cheese)
Lemon zest
Cherry tomatoes**, halved
METHOD
In a bowl, combine kelp noodles, enough hot water to completely cover noodles, baking soda, and lemon juice.
Mix and let noodles sit for about 20 minutes.
While kelp noodles sit, toast panko. Heat up olive oil in a pan and then add in your panko. Season with salt and toast over medium heat, stirring often, until golden brown. Set to the side.
After 20 min, drain and rinse noodles with water.
In a bowl, mash avocado and then mix with pesto and lemon juice.
Throw in some of the kelp noodles (store the rest in an airtight container in the fridge). Taste and adjust for seasoning.
Top with tomatoes**, panko, parm, lemon zest, and black pepper. Enjoy!
**I’ve also roasted the tomatoes in the oven (400 degrees F for 20ish minutes or until they blister and burst) with olive oil, sliced garlic, chili flakes, salt, and pepper. Let them cool slightly and top on the noodles.
