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Ingredients

• 1/2 package Sea Tangle kelp noodles
• 1/4 cup fordhook limas (these are the really big ones and are meatier than the smaller ones)
• 1 cup of fresh basil
• juice of half a lemon
• 1/4 cup olive oil
• 1/2 cup walnuts (or pine nuts if you have them)
• 2 cloves garlic
• 1/4 cup vegan parmesan (or regular parm if you prefer, or Bragg’s nutritional yeast to keep it raw)
• sea salt to taste
• freshly cracked black pepper to taste
• pinch of nutmeg

Description

Today’s Recipe Consists Of My Favorite Kelp Noodle “pasta”, Lightly Cooked Fordhook Lima Beans, A Mostly Raw Vegan Pesto, And Fresh Lemon Juice. Soak A 1/2 Package Of Sea Tangle…

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