Kelp Pesto with a pinch of Coconut

DSCN3010 I found the inspiration in a picture I saw this morning from one of my favorites restaurants in Vancouver, Zen Conscious Lounge.

Kelp Noodles. Yes! it is an algae rich in antioxidants, 6 times more than acai, 60 times more than pomegranate and 100 times more than blueberries. Contain over 70 nutrients + minerals, including iron, iodine, calcium, magnesium and potassium. I found them in Whole Foods for 4 dollars.

I came with the idea of walnut pesto however, while I was trying a sample of the result I notice a dry sour flavor at the end. Difficult to explain. So I added coconut cream. Oh wow!! delicious. Here is the recipe


Ingredients for Pesto Sause

  • 2 cups of fresh basil
  • One 1/2 cups of walnuts (previously soaked)
  • Half cup of cold press extra virgin olive oil
  • Sea Salt
  • One table spoon of coconut cream
  • The juice of half lemon



  1. Blend all the ingredients in a food processor until smooth
  2. Add the sauce to the kelp noodles
  3. Decorate with dry tomato or slices of toasted cherry tomatoes



RecipesBrenda Tapia