Heather of Eat Real Food NYC knows exactly what we’re after when the weather starts to warm just a bit – a little bit of cozy with a touch of fresh and vibrant. Grab her latest recipe for superfood-packed hemp seed and kale pesto and let this be the first taste of spring ahead!

Who said you can’t use pesto on soba noodles? Simple, nutritious and super tasty, this dish takes all of seven minutes to make if you’re vegan, or fifteen, if you’re adding fish. Clearly, this is incredibly easy to whip up for breakfast, lunch or dinner!

Just remember that not all soba noodles are gluten-free, so if you are intolerant, make sure to grab the packet that says 100% buckwheat.

Serves 2


soba noodles (enough for 2)
1 small bunch dinosaur kale (lacinto), stalks removed
handful parsley
1/3 cup lemon juice
1/3 cup hemp seeds
1/2 cup pine nuts (or cashews / pistachios for something different)
1/3 cup olive oil
pinch sea salt


Cook soba noodles as per instructions on the packet.

Throw the rest of the ingredients into a food processor and process until you reach your desired consistency. Taste and adjust to your taste buds.

In a large bowl, toss the soba and pesto together.

Serving tip: Garnish with avocado slices if you’re vegan, or atop a piece of baked or hot salmon, if you eat fish. Some microgreens would be a great garnish too!

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