Pesto, from the Italian word pestare—meaning to pound or to crush—is a dish traditionally made by pressing basil leaves, garlic and pine nuts (with a mortar and pestle, if done the old-school way) to form a paste-like sauce for pasta or potatoes. Bring in a food processor and get creative with ingredients and you’ll have a topping that turns an ordinary dinner into a gourmet treat. The sharp, earthy flavor of porcini mushrooms comes together with nutrient-packed kale, aromatic garlic and soft vegan “cheese” for an unforgettable pesto that’s perfect over simple-to-prepare sea kelp noodles.
Porcini-Kale Pesto with Kelp Noodles
2 Tbsp. fresh basil, chopped
1 clove garlic, diced
2 oz. vegan (soy-free) soft “cheese”
1-2 Tbsp. Extra virgin olive oil
2 Tbsp. dried porcini mushrooms
1 cup fresh mushrooms, finely sliced
1 cup shredded kale or spinach
Sea kelp seasoning, to taste
Freshly ground black pepper, to taste
1 (12 oz.) pkg. sea kelp noodles
1. Follow package directions to prepare sea kelp noodles; set aside.
2. Combine remaining ingredients in a food processor, adding as much oilive oil as desired to reach desired consistency.
3. Toss noodles with pesto and serve.