Recipe! Parsley Walnut Pesto on Buckwheat Noodles
Buckwheat, also known as the Cardiovascular Grain, is just as it sounds -- incredibly good for cardiovascular health, amongst a host of other body goodies, such as blood sugar control, gallstone prevention, and breast cancer prevention. The Yi people of China consume a diet quite high in buckwheat (up to 5oz a day). When researchers tested blood lipids from 850 Yi people, they found that buckwheat intake was associated with lower low-density LDL, the form linked to cardiovascular disease, and a high ratio of HDL, aka health-promoting cholesterol (can't say that about American fast food, now can ya?).
Coupled with parsley the blood-cleaning powerhouse green, and brain nourishing fats from walnuts + extra virgin olive oil, this lunch or dinner (or breakfast if you so choose) meal will have you buzzing all warm and hydrated, from the inside out. Now THIS is what #EatPretty is all about...
Parsley Walnut Pesto on Buckwheat Noodles
- 2 cups organic parsley leaves (or 1 bunch)
- 1/2 cup walnuts
- 2 garlic cloves
- 1/4 cup extra virgin olive oil
- 2 TBSP organic miso
- 2 TBSP lemon juice
- freshly ground black pepper to taste
- water, or veggie broth (if pesto becomes too thick)
- 1 package of 100% buckwheat noodles (we love Eden Foods)
FOR THE BUCKWHEAT NOODLES:
Boil 1 quart of water in a medium pot. Cook buckwheat noodles for 4-5 minutes, or until soft. Pour noodles in a strainer and run under cold water. Let noodles sit in cold water until pesto is ready.
FOR THE PESTO:
Place all ingredients in a food processor until a paste-like consistency is formed. If it gets too thick, add water or veggie broth 1 TBSP at a time, until reached desired consistency. Strain the chilled noodles, stir in fresh pesto, and enjoy!