
Spring Detox Pesto
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!