1 cup vermicelli noodles
2 cups water
Raw cabbage or collard leaves
2 cups fresh basil leaves
2 large kale leaves – stalks removed
1 lemon- skin and seeds removed
1/2 cup olive oil
2-3 cloves garlic- chopped to avoid large chunks
1/2 tsp sea salt
1/2 tsp black pepper
1/2 cup raw cashews- soaked in water for 4-6 hours
Cook vermicelli noodles water (takes 3-5 minutes tops). In a raw cabbage or collard leaf, place noodles, carrots, zucchini, mushrooms and pesto sauce.
For the sauce, combine all ingredients in a food processor.