Chef Elyse H.C. AADP, Raw, Vegan, Gluten Free 1 rinsed Kelp Noodles 2 ripe Avocados 1 C of fresh salad greens 1/2 C Olive Oil or more for desired consistency 1/4 C chopped fresh Basil 2 cloves of fresh garlic (minced) 1 tsp Himalayan Pink Salt 1 tsp Pepper 1. Mash avocado using fork in a large bowl with olive oil, salt, and pepper 2. Add basil and garlic then continue to mix and mash 3. Add Kelp Noodles and Salad Greens. Use your hands to massage the kelp salad mixture into the avocado pesto until well combined We suggest Organic, nonGMO everything. - By Elyse Clark: Raw Food Chef and Holistic Health Consoler Certified with American Association of Drugless Practitioners.
