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Chlorella Udon with Kale Pesto

Chlorella Udon with Kale Pesto

Talk about nourishing, healthy food . . . Chlorella Udon Noodles  puts the high-powered nutrition of chlorella in a satisfying bowl of noodles. Boost it up another notch by adding the super brassica (with sulforaphane) – kale. And to make everything as delicious as possible, make the kale into a yummy pesto with more healthy nutrients like pine nuts’ vitamin E, garlic’s immune-boosting allicin and olive oil’s healthy fats and antioxidants.  

Ingredients: 

  • 1 package Chlorella Udon Noodles 

  • 3 cups kale, washed and stemmed (with baby kale, stems are fine)

  • 1/2 cup pine nuts

  • 1/2 cup vegan parmesan style cheese

  • 1/2 cup extra virgin olive oil

  • 1 Tbsp lemon juice

  • 3 cloves garlic

  • Pinch of ground black pepper

Optional:

  • A pinch of lemon zest

  • 2 Tbsp sundried tomatoes

Directions:

  1. Prepare the Chlorella Udon Noodles according to the package directions. Rinse with ice cold water afterwards to stop the cooking process.

  2. Toast the pine nuts lightly in a skillet or toaster oven.

  3. Combine all ingredients except the noodles in a food processor. You may need to add the kale in 2 batches.

  4. Serve tossed with Chlorella Udon Noodles, lemon zest, and sundried tomatoes at room temperature.

  5. Enjoy!

Chlorella Udon with Kale Pesto