Photo Cred Lisa I love this recipe, everyone loves this recipe. It's delicious, extremely simple to make and good for you. Still feels like a novelty, right! Typically pesto is made using pine nuts, but they're pretty pricey at $20+ a pound. I made a batch using hemp and it was fantastic. So here we go again, honestly you will not be sorry. Both Cat and I smother it on everything from zucchini noodles, to crackers, to our index fingers. Best Hemp Pesto Ever  3 cups basil leaves, tightly packed 2 cloves garlic 2-1/2 tsp lemon juice 2 tbsp miso paste 1/2 cup cold pressed olive oil 1/2 cup hemp seeds
Blend all the ingredients on medium speed, and enjoy!

I'm a fan of vegan pasta options so I make zucchini and squash noodles often which are a delicious way to get extra veg into your diet. See my post on how to make veggie noodles here. For those of you that want an even easier option, and I'm talking stupid easy, look no further than kelp. Kelp noodles are amazing, yes they're seaweed but don't even think about that cause you can't tell. Kelp noodles look like glass and are a great diet food since they have little to no calories, fat, carbs or sugar plus they're gluten-free. Wonderfully they do contain calcium, some trace minerals and iodine. You can rinse and use them straight out of the bag, though I prefer the soaking trick below to make them soft and plump like cooked noodles. 1 bag of Sea Tangle Kelp Noodles 1/2 lemon, juiced Rinse kelp, place in large bowl filled with filtered water, squeeze juice from half a lemon and distribute well. Allow to sit at room temperature for 30 minutes or longer before rinsing and serving. Enjoy with your favourite sauce or see our pesto and marinara posts.