Pesto Kelp Noodles

I always love trying new foods and especially healthy alternatives – I LOVE spaghetti squash and though I’m a little over it from using it so much in the past, I still love a good zucchini noodle. I saw these kelp noodles in Whole Foods yesterday and was shocked at how they have nothing in them nutritionally so I thought it would make a great basis for a healthy dish! Warning – this is not filling, so I’d use it more as a side or a summer salad. I ate mine with a Beyond Burger!

Ingredients: (makes 3 servings)

1 package kelp noodles

3 tbsp pesto (if you don’t have homemade pesto – I always freeze mine – just check the labels on the back when you’re picking a jar out!)

10 sundried tomatoes

2 tbsp fresh parmaggiano (obviously leave this out to keep it vegan)

Soak the kelp noodles in warm water for 10 minutes. In a pan add your pesto and sundried tomatoes just to warm it through. The kelp noodles are (surprisingly) crunchy for looking so gelatinous, but they’ll turn from crunchy to chewy pretty quick, so once your pesto is warmed up, toss the noodles just for a minute or two to incorporate – that’s it! Top it with your parm and enjoy!


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