New favorite lunch alert: Hemp Seed Pesto with Kelp Noodles!
Did you know that hemp seeds are one of nature’s most incredible gifts? They are rich in two essential fatty acids, linoleic acid (omega-6) and alpha-linolenic acid (omega-3). They are also an amazing source of plant protein – more than 25% of their total calories are from high-quality protein! This modified version of the recipe from Cafe Gratitude’s cookbook has me feeling all sorts of ways and I can’t stop making it.
1 Package of 12 ounce Kelp Noodles
1/2 cup Lemon Juice
2 teaspoons salt
2 cups Arugula
1/2 cup Cherry Tomatoes, halved
1/2 cup Castelvetrano olives, halved
2 packed fresh Basil
1/2 cup Olive Oil, plus more if needed
1 teaspoon lemon juice
1/2 cup Hempseeds
1 teaspoon grated garlic
1/2 teaspoon salt
Take the Kelp Noodles from the package and cut into 4 sections. Place in a colander, rinse the noodles well, and break them up with your hands. Place them in a large bowl, cover with hot water, and add the salt and lemon juice and stir to combine. Let sit for 30 minutes.
Combine the basil, olive oil, hempseeds, garlic, lemon juice and salt in a Food Processor until smooth. Store in an airtight container in the fridge until use, or up to 3-5 days.
Drain the kelp noodles, and place in a large serving bowl. Add Arugula and 1/4 cup of the basil pesto to the noodles, and mix to cover using two forks. Add more pesto to taste. Garnish with olives and tomatoes to serve.