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Easy Basil Pesto Kelp Noodle Recipe

Pesto Kelp Noodles (Ready in 10 Minutes)

Shana Thomas
This pesto kelp noodles recipe is easy to make, delicious, & low calorie. Learn how to prepare and serve these noodles for a 10-minute lunch or dinner.
5 from 4 votes
Prep Time 5 mins
Cook Time 0 mins
Total Time 5 mins
Course Main Course
Cuisine American, Asian
Servings 2
Calories 120 kcal


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)
  • 1 juice of ½ lemon
  • 3 tbsp nutritional yeast
  • 1/4 tsp sea salt (plus more to taste)
  • 3 tbsp grapeseed oil (plus more if needed)
  • 3 tbsp water or more lemon juice (plus more as needed)
  • black pepper and garlic powder (optional) to taste


  • First, 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 *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.)
  • 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!!



Basil Pesto Sauce: 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. 
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