Gluten free. Vegan with a pescetarian option. Dairy free.
recipe featured on The Chalkboard Mag | photos by Morgan Ione Yeager
"Who said you can't use pesto on soba noodles? Simple, nutritious and super tasty this dish takes all of 7 minutes to make if you're vegan, 15 if you're adding fish. Making it incredibly easy to whip up for breakfast, lunch or dinner!
Just remember that not all soba noodles are gluten free so if you are intolerant, make sure to grab the 100% buckwheat version."
INGREDIENTS: (serves 2)
soba noodles, enough for 2
FOR THE PESTO:
1 small bunch dinosaur kale (lacinto), stalks removed
1/3 cup lemon juice
1/3 cup hemp seeds
1/2 cup pine nuts (you could try using cashews or pistachios for something different)
1/3 cup olive oil
pinch sea salt
- Cook soba noodles as per instructions on the packet.
- Throw the pesto ingredients into a food processor and process until you reach your desired consistency. Taste testing and adjusting to your taste buds.
- In a large bowl, toss the soba and pesto together.
- Serve with a piece of baked or hot salmon if you eat fish or avocado slices if you're vegan. Some micrgreens would be a great way to top it off too!