This mimics a dish commonly served in peruvian restaurants. Its basically spaghetti in a green pesto and its usually served with a side of Aji (ahi), a delicious spicy sauce made with a special peruvian herb called Huacatay (or Black Mint), which is a little hard to find unless there is a latin market in your area. The kelp noodles don’t exactly taste like noodles so it throws it off a bit from the original taste, but it still tastes great and is a great way to get down greens in alternative to a green smoothie!
I actually don’t know the quantities, i just do it by intuition! But I will put the ingredients in order of most to least
Kelp Noodles are used in this photo, also can use Zucchini Noodles!
Basil, arugula or spinach, mint, soaked pine nuts, sprouted sunflower seeds, garlic, olive oil, sea salt, nama shoyu, water, optional herbs and spices
lettuce (iceberg or romaine), about a cup of cashews (to substitute for mayo), green onions (3 or 4), 3 tbsps Huacatay paste, (or substitute a bunch of Cilantro), mint, lots of lime juice, garlic, jalapeno (1-3 depending on how spicy you like it), olive oil or vegetable oil
put the pesto ingredients in a blender and blend until creamy. pour into a container. Blend Aji ingredients until creamy, and pour into a separate container. mix the pesto sauce into the kelp noodles. dab on some Aji according to your taste. Aji also tastes great with flax or sprouted sunflower seed bread too!