Kelp noodles are simple to prepare, loaded with health benefits, and take on the flavor of anything you pair them with.
If you don’t know what kelp noodles are, it’s seaweed. They are transparent noodles that come from jelly-like extract left after steaming edible kelp. Not to mention, these noodles are gluten-free, grain-free, and very low in calories. The noodles I purchased are only 6 calories.
Benefits of kelp noodles
This sea vegetable has been gaining attention as a “Superfood”. These noodles are a good source of vitamins and nutrients including:
- Magnesium
- Calcium
- Iron
- Vitamin A
- Vitamin K
- Iodine*
*Kelp is one of the best natural sources of iodine. Iodine can help you balance your hormones. The mineral iodine plays a large part in producing thyroid hormones, managing your metabolism, and aiding the woman’s body in a healthy pregnancy.
How to prepare these noodles
They are so easy to prepare. When you open the packet of noodles you will notice that they are a bit rough to the touch. All you have to do is fill a large bowl with warm water and add the noodles. Next, add a couple of teaspoons of baking soda to the water along with the juice of half a lemon. The baking soda and lemon juice create a chemical reaction that softens the noodles. Let this mixture sit for about 10 minutes or until your noodles reach your desired likeness.
Where to buy these noodles
You can find the noodles on Amazon. I’ve had a challenging time finding them in grocery stores. Especially, with the pandemic happening right now. Update: you should be able to find them in stores like Whole Foods.
Other ways to enjoy kelp noodles
There are a variety of dishes/recipes to choose from when making kelp. I’ve listed a few options below. Eat them with seitan, buffalo cauliflower wings, grilled vegetables, roasted vegetables, tahini sauce, almond butter sauce, or chili paste.
- Salads
- Soups
- Sushi
- Lentil Pasta
- Stir fry
- Pad Thai
Vegan basil pesto ingredients
These are the ingredients I used to make this pesto vegan. However, there are a variety of ingredients you can use to make pesto. Here are a few ideas to give you some inspiration.
- fresh basil: I love using fresh basil. However, feel free to mix up your greens. You can do half and half the basil, spinach, kale, or parsley.
- pine nuts: I used pine nuts for this recipe. But any nuts you like work well for this recipe. Swap the pine nuts for walnuts, cashews, or almonds. If you’re nut-free, try hemp seeds or sunflower seeds.
- garlic cloves: garlic adds tons of flavor. Roasted garlic tastes even better in this recipe.
- lemon juice: adds a nice floral essence.
- nutritional yeast: to get that similar umami flavor to conventional cheese then add nutritional yeast. More ways to create more umami flavor are with capers and sun-dried tomatoes.
- sea salt: brings out the flavors within the pesto.
- extra virgin olive oil: swap for any oil of your choice. I love olive oil because it has excellent flavor and many health benefits.
Vegan basil pesto recipe
- Add fresh basil, pine nuts, garlic (I roasted my garlic but feel free to use unroasted garlic), lemon juice, nutritional yeast, and sea salt to a food processor or small blender and pulse/blend on high until the mixture forms a paste.
- Add olive oil (sub for oil of your choice) a little at a time (pour in while the food processor is on, if possible) and just scrape the sides down as needed. Following that, feel free to add 1 Tbsp of water or lemon juice until you reach your desired consistency. You should have a thick but pourable pesto sauce. (If avoiding oil, substitute the oil with veggie broth or just use all water.)
- Do a taste test and adjust the flavor as needed, add more nuts for nuttiness, garlic for more garlic flavor, nutritional yeast for that cheesy flavor, lemon juice for that lemony flavor, and sea salt for overall flavor.
- This basil pesto would taste delicious with dressings, bread, soups, and so much more!
- Store leftovers covered in the refrigerator for up to 1 week. Or, pour into an ice cube tray, freeze, and store for up to 1 month or longer.
For more details on storing fresh produce, check out my blog post with tips on maximizing fresh produce.
How to make kelp pasta
- First, soak the noodles in a large bowl with warm water. Add the juice of 1 lemon and baking soda. Let stand for 10 to 15 minutes, or until the noodles are soft. Then drain and set aside while you make the vegan basil pesto sauce.
- Pour the basil pesto over the glass noodles and combine until everything is well coated. Enjoy!!
Common Questions About Kelp
A sea vegetable from seaweed. They’re made into noodles so they can be easily eaten.
Kelp noodles are made from seaweed. Shirataki noodles, also known as konjac noodles, are made from glucomannan flour mixed with water and some pickling lime.
No, they have a neutral flavor. Another thing that makes them great is that they take on the flavor you add to them.
Yes, kelp noodles are keto-friendly.
You can cook them but they do not require cooking like traditional pasta.
I use lemon juice, baking soda, and warm water to soften these noodles. Get the directions in the recipe card below!
Place them in an airtight container in the fridge for up to five days. Or, store them in the container in the freezer for up to a couple of months.
Kelp has lots of nutrients as mentioned above. Also, they’re fat-free, gluten-free, and low in carbs. In addition, they’re low in calories.
Shana’s Kitchen Essentials
Check out some of the kitchen tools & ingredients I used to make this recipe.
Want More? Check out these recipes…
- VEGAN LENTIL BOLOGNESE
- EASY MUSHROOM PASTA WITH HERBS & GARLIC
- AVOCADO TOAST WITH ROASTED HEIRLOOM TOMATOES
Leave a comment below and tag me on Instagram and let me know how you like this pesto kelp noodles recipe. I’d love to hear from you;-)
Pesto Kelp Noodles (Ready in 10 Minutes)
Ingredients
Pesto Kelp Noodles
- 12 oz kelp noodles
- 1 juice of lemon
- 1 tbsp baking soda
- warm water enough to cover kelp noodles
- pesto sauce see recipe below
Basil Pesto Sauce
- 2 cups fresh basil (large stems removed)
- 3 tbsp pine nuts or walnuts (if nut-free, try hemp seeds!)
- 3 large cloves garlic (peeled)
- juice of ½ lemon
- 3 tbsp nutritional yeast
- 1/4 tsp sea salt (plus more to taste)
- 3 tbsp olive oil (plus more if needed)
- 3 tbsp water or more lemon juice (plus more as needed)
- black pepper and garlic powder (optional) to taste
Instructions
- Soak the kelp noodles in a large bowl with warm water. Add the juice of 1 lemon and baking soda. Let stand for 10 to 15 minutes, or until the noodles are soft. Then drain and set aside to make the basil pesto sauce.
- Add fresh basil, pine nuts, garlic (I roasted my garlic but feel free to use unroasted garlic), lemon juice, nutritional yeast, sea salt to a food processor or small blender and pulse/blend on high until the mixture forms a paste.
- Add olive oil, a little at a time (pour in while the food processor is on, if possible) and just scrape the sides down as needed. Following that, feel free to add 1 Tbsp of water or lemon juice until you reach your desired consistency. You should have a thick but pourable pesto sauce. (If avoiding oil, sub the oil with veggie broth or just use all water.)
- Do a taste test and adjust the flavor as needed, add more nuts for nuttiness, garlic for more garlic flavor, nutritional yeast for that cheesy flavor, lemon juice for that lemony flavor, and sea salt for overall flavor.
- Pour the basil pesto over the kelp noodles and combine until everything is well coated. Enjoy!!
Video
Notes
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I love pesto! My family really enjoyed this meal.
That’s awesome!! Thanks for sharing, Shervia!!
You are awesome and your recipes are a life saver for my family…quick, easy, and delicious! Keep up the good work.
Hi Tomeko, I’m so happy these recipes are working out for you and your family. Thank you for this valuable feedback.
Looks good and very quick to make.
Yes, it’s so simple to make and the pesto is delicious.
I just love pasta and pesto can’t wait to make this again for my family. Thanks for posting yet another great recipe
Thank you, Selenna! I hope you and your family enjoy this recipe.
This is better than Kelp shake.
Ha! Happy, it turned out well.
I love making these pesto kelp noodles in the summertime. They’re so good!!
Thank you for this delicious gluten free pasta recipe! It’s quick, nutritious and really tasty!
Thank you so much, Ahi! I’m so happy you enjoyed this recipe.