Pesto Kelp Noodles (Ready in 10 Minutes)

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Kelp noodles are simple, delicious, and go well with 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 them on Amazon. Click here if you would like to check them out. I’ve had a challenging time finding them in grocery stores. Especially, with COVID-19 happening right now. 

Other ways to enjoy kelp

There are a variety of dishes to choose from when making kelp. I’ve listed a few options below.

• Salads
• Soups
• Sushi
• Pasta
• Stir fry
• Pad Thai

Vegan basil pesto ingredients

• fresh basil 
• pine nuts or walnuts (if nut-free, try hemp seeds!)
• garlic cloves 
• lemon juice
• nutritional yeast
• sea salt
• grapeseed oil*
• water or lemon juice 

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, sea salt to a food processor or small blender and pulse/blend on high until the mixture forms a paste. 
2. Add *grapeseed 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, sub 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 ice cube tray, freeze, and store up to 1 month or longer. 
6. For more details on storing fresh produce, check out my post by clicking here. 

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!!

Want More? Check out these recipes…

• VEGAN LENTIL BOLOGNESE
• EASY MUSHROOM PASTA WITH HERBS & GARLIC
• AVOCADO TOAST WITH ROASTED HEIRLOOM TOMATOES