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.
“Mo’s Healthy Morsels” is written by Maura (“Mo”) Knowles, a certified health coach, recipe developer and owner of Mac-n-Mo’s, a vegan baked goods company created by Knowles to help her dad eat better (and still enjoy food!) after he underwent quadruple bypass surgery in 2010. Knowles’ recipes for snacks, treats and other fun and healthy dishes appear every week here on the Vitacost blog, or visit Mo on Facebook or www.macnmos.com for more “morselicious” ideas and tips.
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