Name: Broccoli and Kale Pesto Kelp Noodles (Paleo, Vegan)
Prep time: 20 min
Cook time: 10 min
Ingredients: 1 package of kelp noodles , drained; 1 Tablespoon/15ml lemon juice; 1 ½ teaspoons of fine sea salt (divided use); 2 small bunches of broccoli, stems removed and cut into florets; 1 small bunch of kale, stems removed, coarsely chopped; 2 Tablespoons flat-leaf parsley leaves, coarsely chopped; 1 clove of garlic, coarsely chopped; 3 Tablespoons/45ml extra-virgin olive oil; 2 Tablespoon/ 28g pistachios, finely chopped

Looking to add a bit more green to your diet? Broccoli and kale are at the base of these gloriously green pesto kelp noodles.

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 its bright color and bold flavor, these noodles are just the thing to wake up those tired taste buds and infuse your body with some much needed green vegetables. 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.

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.

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.

Here’s how it goes: you quickly blanch the broccoli and kale, and then blitz half the broccoli and all of the kale in the food processor until you have a vibrantly green sauce. In the meantime you’re soaking your noodles, and then giving them a quick dip in boiling water before draining them and tossing them with the sauce. Add in the reserved broccoli and sprinkle with some chopped pistachios and your noodles are ready to serve. Quick, easy and oh so satisfyingly green.

Serves 4

Broccoli and Kale Pesto Kelp Noodles (Paleo, Vegan)

Sylvie Shirazi

20 minPrep Time

10 minCook Time

30 minTotal Time

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Ingredients

1 package of kelp noodles , drained
1 Tablespoon/15ml lemon juice
1 ½ teaspoons of fine sea salt (divided use)
2 small bunches of broccoli, stems removed and cut into florets
1 small bunch of kale, stems removed, coarsely chopped
2 Tablespoons flat-leaf parsley leaves, coarsely chopped
1 clove of garlic, coarsely chopped
3 Tablespoons/45ml extra-virgin olive oil
2 Tablespoon/ 28g pistachios, finely chopped

Instructions

Rinse kelp noodles and place in a large bowl. Fill bowl with enough filtered water to just cover the noodles and add the lemon juice and 1 teaspoon of salt. Stir gently to combine and set aside.
Meanwhile bring a large pot of salted water to a boil. Blanch kale for 2 minutes, then drain while pressing firmly against leaves to remove excess water. Transfer to the bowl of a small food processor. Blanch broccoli florets for 3 minutes in remaining salted water, drain and place half in food processor bowl. Set other half aside.
Add parsley leaves, garlic, remaining ½ teaspoon salt and olive oil to food processor and pulse until sauce is mostly smooth, with a few remaining flecks of green.
Drain kelp noodles. Bring water back to a boil, turn off heat and add kelp noodles to warm. Drain noodles and water and return noodles to warm pot. Add pesto sauce and reserved broccoli to pot and stir gently to combine.
Top with chopped pistachios and serve warm.