Pesto Kelp Noodles (Ready in 10 Minutes)

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

1. 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. 
2. 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.)
3. 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. 
4. This basil pesto would taste delicious with dressings, bread, soups, and so much more! 
5. 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

1. 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.
2. Pour the basil pesto over the glass noodles and combine until everything is well coated. Enjoy!!

Common Questions About Kelp

Shana’s Kitchen Essentials

Check out some of the kitchen tools & ingredients I used to make this recipe.

• Food Processor
• Kelp
• Nutritional Yeast
• Pine Nuts

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;-)

Snap a photo, post it, and tag #ImWorthyRecipes and @IMWORTHYKITCHEN on Instagram

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