Serves: 4 Total Time: 20 minutes (15 minute prep time, 5 minute cook time)

Ingredients:

Rainbow Chard Pumpkin Seed Pesto:

2 cups rainbow chard leaves, leaves only, roughly chopped

1 medium Campari tomato

1 cup raw pumpkin seeds

3 garlic cloves, peeled

Juice of 1 lemon

3 tbsp apple cider vinegar, with the mother

1 tbsp coconut aminos

¼ tsp cayenne pepper

¼ tsp ground black pepper

Filtered water, as needed to blend

Kelp Noodles: 

12 oz. bag kelp noodles

2 cups dandelion greens, leaves & stem, roughly chopped

Toppings: 

Raw pumpkin seeds

Directions:

Prepare kelp noodles in a large bowl by pouring over the juice of 1 lemon, and enough warm water to fully submerge the noodles. Massage the kelp noodles well with your hands until soft. Let sit while progressing with the recipe. 

In a food processor or sturdy blender, blend together all of the ingredients for the pesto until smooth and creamy.  

Rinse and drain the kelp noodles, then add to a medium saucepan over low-medium heat. Stir in the pesto and chopped dandelion greens. Toss everything together and cook for about 5 minutes, or until the noodles are evenly coated and everything is warmed through.

Top to serve with a sprinkle of pumpkin seeds and enjoy!