Kale Pesto Chlorella Udon 

Authentic Japanese Taste

(Serves 2-3)

Prepping time: 10 min

Cooking time: 8 min

Mouth Watering Goodness

Ingredients

• 1 box Sun 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
• A pinch of lemon zest
• 2 Tbsp sundried tomatoes
• 1/2 cup sugar snap peas
• 1 sliced avocado to garnish
• Sesame seeds to garnish

Directions

• Prepare the Chlorella Udon Noodles according to the package directions. Rinse with ice-cold water afterwards to stop the cooking process.
• Toast pine nuts lightly in a pan or roast in an oven.
• Combine all ingredients except the noodles in a food processor. You may need to add the kale in 2 batches.
• Serve tossed with Chlorella Udon Noodles, lemon zest, and sundried tomatoes at room temperature, sliced avocado and sugar snap peas. 
• Sprinkle some chilli flakes, sesame seeds and enjoy!

Notes

Boost it up another notch by adding the super brassica (with sulforaphane) – kale. 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.