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Raw Kelp Noodle Pesto Primavera

Featured in the Honolulu Star-Advertiser on August 6, 2014.
Recipe compliments of Down to Earth.



Raw Kelp Noodle Pesto Primavera

  • 1 (12 ounce) package raw kelp noodles (available at health food stores)


  • 1/2 cup pine nuts
  • 2 cups fresh basil leaves
  • 1/4 cup sundried tomatoes
  • 2 garlic cloves, chopped
  • 1/4 cup olive oil
  • 1 Meyer lemon, juiced
  • 3 tablespoons nutritional yeast (available at health food stores)
  • Salt and pepper to taste
  • Water
  • 1/2 cup black olives, sliced
  • 1/2 cup red pepper, diced
  • 1/2 cup shredded carrots
  • 1 cup currant tomatoes
  • 1 cup shredded kale
  • 1 cup shredded red cabbage


In a large bowl, soak kelp noodles in very warm water until soft. In a food processor, process pesto ingredients until smooth and creamy. Pour sauce over noodles, add vegetables and toss until noodles are well coated. Sprinkle with nutritional yeast and serve. Serves 4.

Approximate Nutrient Analysis per serving (not including salt to taste):
330 calories, 28 g fat, 3 g saturated fat, 0 mg cholesterol, 250 mg sodium, 16 g carbohydrate, 7 g fiber, 3 g sugar, 6 g protein


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