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

Noodles:

Kelp Noodles are used in this photo, also can use Zucchini Noodles!

Pesto:

Basil, arugula or spinach, mint, soaked pine nuts, sprouted sunflower seeds, garlic, olive oil, sea salt, nama shoyu, water, optional herbs and spices

Aji:

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