Brazil Nut Free Basil-Herb Kelp Noodle Salad
Kelp noodles are one of those ingredients that feel almost too good to be true — light, satisfying, and ready to soak up whatever bold flavors you throw at them. Here, a vibrant blender pesto made with fresh basil, parsley, garlic, lemon, and a warm hint of turmeric and ginger does exactly that, coating every strand in something genuinely crave-worthy. The noodles get a quick soak in apple cider vinegar water to soften them up, then they're tossed with shaved zucchini ribbons and cool cucumber slices for a salad that's refreshing and substantial at the same time. Traditional pesto often calls for pine nuts or other tree nuts, but this version skips them entirely and still delivers that lush, herby depth through good olive oil and plenty of fresh herbs. It's a smart move for anyone navigating nut-related concerns, since there's no need to scan labels or worry about what's hiding in a store-bought sauce. The whole thing comes together in one bowl with minimal cleanup, and the bright green color alone makes it look like something you'd order at a trendy café. Finish with torn basil and a squeeze of lemon and it's honestly hard to believe something this fresh and flavorful took so little effort.
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Learn more →Ingredients
4 servings
For the salad
- 12 oz kelp noodles
- 2 tbsp apple cider vinegar
- 1 tsp salt, divided
- 1 medium zucchini, shaved into thin ribbons with a vegetable peeler
- 1 english cucumber, thinly sliced into half-moons
For the pesto
- 2 cups fresh basil leaves, loosely packed
- ¼ cup fresh parsley leaves
- 2 cloves garlic, peeled
- ⅓ cup extra-virgin olive oil
- 2 tbsp lemon juice (from about 1 lemon)
- 1 tsp lemon zest
- ¼ tsp ground turmeric
- ¼ tsp ground ginger
- ¼ tsp salt
For serving
- 2 tbsp fresh basil leaves, torn (optional)
- lemon wedges (optional)
Instructions
- 1
Rinse the kelp noodles under cold running water in a colander, then transfer them to a large mixing bowl. Add the apple cider vinegar, 1/2 tsp of the salt, and enough cold water to submerge the noodles. Let them soak for 15 minutes, until noticeably softened and pliable.
- 2
While the noodles soak, combine the basil, parsley, garlic, lemon juice, lemon zest, turmeric, ginger, and 1/4 tsp salt in a food processor or blender. Pulse 5–6 times to roughly chop the herbs and garlic, then stream in the olive oil with the motor running and process until the pesto is smooth and bright green, about 30 seconds.
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