Edamme GF Pasta with Vegan Pesto and Swiss Chard Wraps

Coconut Bowls

Recipe by Earthy Andy

Cook noodles as directed (4 minutes)
drain the water
add vegan pesto to taste (recipe below)
add organic cooked peas and done!
Vegan Macadamia Nut Pesto
1 cup macadamia nuts, toasted
2 cups fresh basil, stems removed
2 garlic cloves
1 lemon, juiced
1/8 cup cold pressed olive oil or water
1 tsp salt
Fresh ground pepper to taste
Method
Toast your Macadamia nuts in a frying pan tossing constantly on medium heat, or in the oven at 350 degrees for 10 minutes.
After, place nuts, basil, garlic and lemon juice in a food processor, adding oil slowly and blend until creamy.
Add salt and pepper to taste, and more lemon juice if required (start with half a lemon’s juice).