Pistachio 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 coats every slippery strand in something genuinely crave-worthy. Shaved zucchini ribbons and cool cucumber half-moons round out the bowl with crunch and freshness that make this feel like a proper restaurant salad. The pesto skips nuts entirely — no swaps needed, no workarounds — because the olive oil and herbs carry all the richness on their own. A quick soak in apple cider vinegar water is the small trick that transforms the noodles from firm and glassy to tender and pliable, so don't rush that step. Everything comes together in one large bowl with a good toss, making cleanup as easy as the cooking. Finish with torn basil and a squeeze of lemon and you've got a dish that looks stunning and tastes even better.
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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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