makes 2 servings
1 package kelp noodles (into these)
1/2 cup fresh basil leaves
1/4 cup pine nuts
1/2 cup olive oil
juice and zest of 1/2 lemon
1 garlic clove
pinch of sea salt
1/2 cup cherry tomatoes, sliced in half
- Soak kelp noodles in warm water for 20 minutes, rinse and drain.
- While kelp noodles are soaking, in a high-speed blender combine basil leaves, pine nuts, olive oil, lemon juice, lemon zest, garlic clove, and sea salt, until smooth. Set aside.
- Heat a skillet over medium-high heat with olive oil and cherry tomatoes, sauté for 1 to 2 minutes.
- Add the kelp noodles and pesto sauce into the skillet and cook for 4-6 minutes, or until desired texture.