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Pesto Kelp Noodle Salad with Arugula

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If you’re wary of kelp noodles, this recipe is a great place to start. They have almost no flavor, which really lets the pesto shine here. And they have a pleasant chewy texture that, along with the fresh arugula, is a nice foil to the richness of the sauce.

for the kelp noodles:

12 ounces kelp noodles

juice of 1 lemon

water

salt

For the pesto:

1 cup spinach

⅓ cup basil leaves

1 clove garlic

1½ tablespoons roasted, salted pistachios

¼ cup extra virgin olive oil

juice of ½ lemon

to assemble:

2 cups arugula

1. First, soak the kelp noodles. Completely cover them with warm water in a bowl. Add the juice of 1 lemon and a generous pinch of salt. Let stand for 10 to 15 minutes, or until the noodles become tender. Then drain, cut in half with kitchen scissors (otherwise the noodles will be too long and unruly to eat), and set aside.

2. Combine all the pesto ingredients in a blender or food processor until smooth, adding a little extra olive oil if needed. Taste for seasoning and add salt and pepper as needed.

3. Toss the kelp noodles with the pesto and fold in the arugula, making sure everything is well coated.

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