A Community Recipe by Sirova
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When soaked, sea spaghetti becomes large and soft like tagliatelle noodles, and when coated in a delicious raw pesto sauce, it is so similar to real pasta you won't believe your taste buds!
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Recipe Directions
- Soak the sea spaghetti overnight in the fridge. Rinse, if desired, and set aside.
- In a food processor, blend all the other ingredients to make pesto. Add a little more olive oil if it's too dry.
- Toss the sea spaghetti with the pesto, arrange on a serving plate, and enjoy!
Sirova's Thoughts
By Sirova When soaked, sea spaghetti becomes large and soft like tagliatelle noodles, and when coated in a delicious raw pesto sauce, it is so similar to real pasta you won't believe your taste buds!
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Comments
Top voted
rebeccaj
May 24, 2012
Thank you for this recipe. I haven't tried the sea spaghetti yet, but I had the pesto mixed in with a medium head of cauliflower that I processed with both the grater and S-blade attachments of my food processor. I also doubled the nutritional yeast because I like it a lot, halved the olive oil and pine nuts just to save calories, and skipped the garlic because I don't have any. I wasn't sure how much 2 oz of basil is, so I used one bunch, which was a bit less than 1/2 cup (very tightly packed).
Yeah, I know, I veer wildly from the instructions when using recipes :-) But your recipe was the basis for a very nice lunch, and I thank you!
Sirova
Sep 23, 2012
Sirova's Review
Tagliatelle Al Pesto
Hi guys! If some of you want to try sea spaghetti or other raw products, you can use the coupon code RAWFREEDOM during the month of July 2010 to get 10% off your order!
nataliel9418
Feb 09, 2020
Is sea spaghetti the same as kelp noodles? Thank you.
All
nataliel9418
Feb 09, 2020
Is sea spaghetti the same as kelp noodles? Thank you.
Sirova
Sep 23, 2012
Sirova's Review
Tagliatelle Al Pesto
Hi guys! If some of you want to try sea spaghetti or other raw products, you can use the coupon code RAWFREEDOM during the month of July 2010 to get 10% off your order!
rebeccaj
May 24, 2012
Thank you for this recipe. I haven't tried the sea spaghetti yet, but I had the pesto mixed in with a medium head of cauliflower that I processed with both the grater and S-blade attachments of my food processor. I also doubled the nutritional yeast because I like it a lot, halved the olive oil and pine nuts just to save calories, and skipped the garlic because I don't have any. I wasn't sure how much 2 oz of basil is, so I used one bunch, which was a bit less than 1/2 cup (very tightly packed).
Yeah, I know, I veer wildly from the instructions when using recipes :-) But your recipe was the basis for a very nice lunch, and I thank you!
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