• 2 Packages Kelp Noodles

        • ½ Cups Raw Pine Nuts - plus extra for garnishing

        • 2 Cups Fresh Basil

        • 2 Garlic Cloves

        • ½ Lemon Juice

        • 3 TBSPs Nutritional Yeast

        • ½ tsp Sea Salt

        • ¼ Cup Cold Pressed Olive Oil

        • 1 Bottle of Sol-ti DETOX SuperShot

Prepare Kelp Noodles:

        • Rinse the kelp noodles under cold water in a 

colander to remove any excess salt or liquid. Set aside.

Make Pesto Sauce:

        • In a food processor, combine the pine nuts, fresh 

basil, garlic cloves, lemon juice, DETOX SuperShot,

 nutritional yeast, and sea salt.

Blend:

        • Pulse the ingredients until they are roughly 

chopped and combined.

Add Olive Oil:

        • With the food processor running, slowly drizzle 

in the cold-pressed olive oil until the pesto sauce 

reaches a smooth and creamy consistency. You may 

need to stop and scrape down the sides of the food 

processor occasionally to ensure all ingredients are 

well incorporated.

Toss with Kelp Noodles:

        • Transfer the prepared kelp noodles to a large 

mixing bowl. Pour the pesto sauce over the noodles.

Mix Well:

        • Gently toss the kelp noodles with the pesto 

sauce until they are evenly coated.

Serve:

        • Divide the pesto kelp noodles into serving 

bowls and enjoy immediately. Optionally, you can 

garnish with additional pine.