12 ounces of kelp noodles (recommend Sea Tangle Kelp noodles, which are crunchy)
1 cup arugula
If you are a vegan in Italy who is also gluten-free or primarily on a raw food diet, a kelp noodle recipe will come in handy.
Rinse and cut kelp noodles.
Bring 3-4 cups water to boiling. Add kelp noodles but remove from the heat and cover. Allow to steep for at least 30 minutes. This will help soften the noodles.
Place soaked Nature's Eats Sun-Dried Tomatoes, pine nuts, olive oil, basil, garlic, chives, salt & pepper, tomatoes, and lemon into a high powered blender like a Vitamix machine and process on a speed of 3 to 4. Alternatively, you can use a food processor and run until you get the desired texture.
Remove the water from the kelp noodles. Add sun-dried pesto on top of kelp noodles and stir until fully combined. The noodles will continue to soften.
Add arugula and any other vegetables you would like along with a fresh basil garnish and serve. For a cheesier experience add nutritional yeast on top to taste as a topping.
Keeps in refrigerator for up to 3 days. The creamy sun-dried tomato pesto sauce completely softens the kelp noodles. The wonderful flavors of the Nature's Eats Sun Dried Tomatoes, not only in the sauce but also within the small bite-sized chunks throughout the dish, add just the perfect tanginess. The secret to this balanced dish is in the hints of basil and garlic flavoring interwoven with the butteriness of the pine nuts and the perfect amount of tomato flavoring. With so many flavors and textures, it is hard to tell that this is a completely raw dish. There is still a slight crunch in the kelp noodles and the other fresh vegetables in the noodle dish.