Basil Hempseed Kelp Noodles

A new take on pesto! This is a great meal for lunch, or a light dinner. 




  • 1 packet kelp noodles
Basil Hempseed Pesto
  • 2 tablespoons cashew, pre-soaked
  • 1 cup tightly packed basil
  • ¼ cup hulled hemp seeds/hemp hearts
  • ¼ cup water
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon pine nuts
  • 1 tablespoon lemon juice
  • ¼ teaspoon Himalayan/sea salt
  • A few sprinkles ground pepper
  • 1 clove garlic
Other Ingredients
  • 1 cup baby spinach
  • A few basil leaves
  • ½ avocado
  • A squirt lemon juice
  • 1 Roma tomato
Walnut Almond Parmesan
  • 1-2 tablespoons sliced almonds and walnuts, crushed


  1. Soak the cashews for 20 minutes.
  2. Open the packet of kelp noodles and drain out the water. Use a knife to cut it up in smaller pieces and place them in a large bowl. 
  3. Throw all the pesto ingredients into a blender, and blend until smooth. Spoon it out into the bowl with the kelp noodles and toss it around until all the noodles are covered in pesto.
  4. Add in a cup of baby spinach and basil leaves and mix it around.
  5. Then, cut a tomato up in round slices, then cut in half and also throw it in. Now, transfer everything on a plate.
  6. Chop the avocado in half, then scoop it out and cut it up in small pieces and place it on the top. Give the avocado slices a squirt of lemon juice.
  7. Get a tablespoon or two of sliced almonds and walnuts (if using whole almonds, you’ll need to cut it with a knife because they’re pretty hard to break) and crush them with your hands until they’re small little pieces. Sprinkle it on top of everything. 


Divine Healthy Food