Parsley Walnut Pesto on Buckwheat Noodles
2 cups organic parsley leaves (or 1 bunch)
1/2 cup walnuts
2 garlic cloves
1/4 cup extra virgin olive oil
2 TBSP organic miso
2 tbsp lemon juice
Freshly ground black pepper to taste
Water, or veggie broth (if pesto becomes too thick)
1 package of 100% buckwheat noodles (we love Eden Foods)
For the Buckwheat Noodles:
Boil 1 quart of water in a medium pot. Cook buckwheat noodles for 4-5 minutes, or until soft. Pour noodles in a strainer and run under cold water. Let noodles sit in cold water until pesto is ready.
For the Pesto:
Place all ingredients in a food processor until a paste-like consistency is formed. If it gets too thick, add water or veggie broth 1 tbsp at a time, until reached desired consistency. Strain the chilled noodles, stir in fresh pesto, and enjoy!
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