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

This is a mini food-processor

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.

About these ads