Creamy Pesto Kelp
, by Blythe Metz from www.blytheraw.com, 1 min reading time
Creamy Pesto Kelp
Blythe Metz from www.blytheraw.com
Ingredients
1 cup water
4 Tbsp GN Original Rice Drink Powder
3 Tbsp nutritional yeast
¼ cup raw pine nuts
12-15 fresh basil leaves with stems
2 green onion
1 clove garlic
1 Tbsp ground black pepper
Pinch sea salt
1 bag kelp noodles, (found in refrigerated section)
Directions
- In blender combine all ingredients except the fresh basil and green onion. Blend until creamy smooth. Add basil and green onion and pulse or puree until greens look pretty in the sauce.
- Simply open bag of kelp noodles, top with sauce and toss, or cover and shake, to thoroughly dress the kelp noodles. This is ever so light while also being satisfying and highly nutritious. The kelp noodles give you the fettuccine feeling, while being only 6 calories per 4 ounce serving, that’s right, 6! Enjoy.