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Kohlrabi Leaf Pesto on Lentil Noodles

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Kohlrabi Leaf Pesto on Lentil Noodles

The perfect kohlrabi leaf pesto on lentil noodles recipe with a picture and simple step-by-step instructions.

  • 150 g Lentil noodles – are available in health food stores
  • 2 Kohlrabi, just the leaves! Use the remaining kohlrabi for other purposes.
  • 100 g Chopped hazelnuts
  • 2 Splash Lemon juice
  • 1 Garlic cloves chopped
  • Olive oil
  • 6 Cherry tomatoes
  • 1 tbsp Vegan cream e.g. oat or rice cream
  • Salt
  1. Tear off the kohlrabi leaves. Briefly “mix” together with the garlic and hazelnuts in a blender. Gradually add olive oil while blending until the desired consistency is achieved. Season to taste with lemon juice and salt.
  1. Cook the pasta according to the instructions on the packet.
  1. Mix 4 tbsp pesto with 1 tbsp vegan cream and some pasta boiling water and heat gently.
  1. Quarter the cherry tomatoes and add to the pesto.
  1. Serve pasta with pesto sauce.
Dinner
European
kohlrabi leaf pesto on lentil noodles

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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