Cilantro and parsley pesto on mung bean noodles (vegan and gluten free simply by accident, I’m neither)
I’m neither vegan nor am I gluten-free, however I’m moving towards eating less and less animal products and I can’t eat wheat so I experiment with all sorts of other grains and noodles which has proven to be great fun and allowed me to discover I’m not missing much by not eating wheat. I WAS missing something when I ate it almost exclusively!
This dish is simple fast and wholesome.
- 1 bunch cilantro
- 1 bunch parsley
- 3 cloves garlic
- 1/2 cup walnuts
- salt to taste
- olive oil to puree
Toss all of the above into a food processor until pureed to your liking. It helps to chop everything up coarsely before putting in processor.
Serve on mung bean noodles.
I prepared about 3 oz of the mung beans. I put them in water in a pot on the stove. They do not need to come to a boil. They cook very quickly. When they are softened I simply put them in a colander and cut them up with scissors.