Pesto Kelp

Whether you're inclined to traditional Italian cuisine or not, pesto is an incredibly flavorful sauce for a wide array of dough products, including pasta.  One of the reasons we like pesto is it gives us the opportunity to eat basil, a wonderful plant and culinary ingredient whose many varieties are found in cuisine across the globe in countries such as Italy, Thailand, Laos, and Taiwan.  Purportedly possessing antioxidant, antiviral, and antimicrobial properties, basil is also aromatically pleasant and a wonderful companion plant for your garden!

Our version of pesto definitely differs from the norm; it doesn't contain Parmesan cheese.  Our noodles are different too; we prefer to top raw kelp noodles with our pesto.  Kelp?  Yes, kelp.  Kelp is a type of seaweed or brown algae.  Like basil, kelp has earned a reputation for being rich with vitamins and compounds that may benefit humans.  Iron, iodine, vitamin C, fucoidans, and a variety of other compounds are known to reside in kelp.  Fucoidans in particular may be associated with anti-inflammatory, antiviral, anticoagulant, and anti-thrombitic effects.

Pesto
3/4 c water
3 T olive oil
2 c fresh whole leaf basil
2 cloves garlic
1 medium zucchini, peeled and chopped
1 avocado, pitted and scooped
salt & pepper to taste

*We recommend use of organic ingredients where possible.

Blend all ingredients in a blender for about 1 cup of pesto.  Feel free to substitute 2 large crimini mushrooms for the zucchini, though be sure to expect an associated color change.

Kelp noodles may be purchased from your local health food grocery.  They usually need to be rinsed before serving; extra kelp should also be stored in water in a refrigerator.

Thoroughly coat the kelp noodles with a bit of pesto.  Accompany the final dish with diced roma- or cherry tomatoes, and pine nuts or sprouted walnuts if you like!  Enjoy!