Kelp Noodles With Avocado Pesto (low carb, gluten free, nut free, raw)

Kelp Noodles With Avocado Pesto (low carb, gluten free, nut free, raw)

Ingredients

• 1 hass avocado
• 1/2 cup extra-virgin olive oil
• 1 cup baby spinach leaves ((fresh))
• 1/4 cup fresh basil
• 1 tsp salt
• 2 clove garlic
• 1 package kelp noodles

Instructions

1. Thoroughly rinse the kelp noodles, and then soak them in water for at least 30 minutes.
2. After a few minutes of soaking, it's easier to break them apart from the clump, so that they're more manageable and soak more easily.
3. While the noodles are soaking, combine all of the pesto ingredients in a blender or food processor, and blitz until smooth.
4. I like to leave little bits of leaves showing and not pulverize it into oblivion, but the choice is yours! After the thirty minutes, drain the noodles and add 1/4 cup of pesto per 1 bag of noodles.
5. The pesto recipe makes packages of noodles worth of sauce! Mix the noodles and the pesto really well, top with whatever you'd like, and enjoy!