Pesto Kelp Noodles

Enjoy a nutritious twist on pasta with these pesto kelp noodles. Made with broccoli, kale, and kelp noodles, this gluten-free, low-carb dish is perfect for a quick and healthy meal.

Right about now, I’m feeling a rather strong urge to infuse a little green into my diet and I’m guessing I’m not alone.  So to help everyone get back on track after the holidays I offer you these broccoli and kale pesto noodles.

With their bright color and bold flavor, these noodles are just the thing to wake up those tired taste buds.  Not to mention that it’s the kind of dish you can easily whip up on a busy weeknight, making it a serious time saver when you’re low on energy and willpower. 

Kelp Noodles:

I’ve chosen kelp noodles for their satisfying silkiness and the fact that they are naturally gluten-free, low carb and nearly calorie-free.  No they aren’t exactly like spaghetti, they’re soft and slippery with a bit of chew like glass noodles, but their neutral flavor means they go well with just about any sauce you can throw at them. 

Now the concept of pasta with pesto is nothing new but swap out the usual basil and pine nuts for kale and broccoli and you have yourself a nutrient packed sauce that makes for a might tasty meal.  I’m calling it pesto but to be fair it’s more of a pistou (pesto’s French cousin) which generally consists of little more than garlic, basil, a pinch of salt and some good olive oil.  Without the nuts and cheese the flavor is fresher, more pure.  I’ve switched out the basil in favor of more in season kale here, as well as added quickly blanched broccoli to give the sauce more body and extra depth of flavor.  Here’s what you’ll need:

Ingredient Notes:

(Here are a few notes about the ingredients you’ll need for this recipe.  As always find the full list of ingredients and directions in the recipe card at the bottom of the post.)

• Kelp Noodles – You’ll one package of kelp noodles.
• Lemon – Use fresh lemon juice.
• Salt – You’ll need salt to soak the noodles and season the pesto.
• Vegetables – You’ll need both broccoli and kale for the pesto sauce.
• Herbs – Use fresh flat-leaf parsley for the pesto.
• Garlic – You’ll need 1 clove of garlic.
• Olive Oil – Use your favorite extra-virgin olive oil.
• Nuts – I’m using pistachios but you can also use walnuts or pine nuts for the pesto.

How to Make Pesto Kelp Noodles:

(Here are the basic steps and some helpful tips on how to make the recipe.  Find the full directions in the recipe card at the bottom of the post.)

1. Start by blanching the broccoli and kale in boiling water, and then blend half the broccoli and all of the kale in the food processor until you have a vibrant green sauce. 
2. In the meantime soak the noodles with the water, salt and lemon juice to soften them, then drain and toss them with the sauce. 
3. Add in the reserved broccoli and your noodles are ready to serve.

Quick, easy and oh so satisfyingly green.

More Kelp Noodle Recipes:

• Kelp Noodle Stir Fry
• Kelp Noodle Japchae
• Kelp Noodle Lettuce Wraps