- We're also going to do about a quarter cup of...
Big office meeting happening, lots of cheers.
(upbeat music)
Hi guys, it's Caitlin.
I'm here in the goop test kitchen.
We're making some detox recipes today.
Right now, we're doing
a kelp noodle pesto salad with arugula.
It's a really easy, delicious recipe.
It's packable.
You could take it to work.
And it's really good all year long,
not just for detox month.
So let's get started.
First, there's the kelp noodles.
I wasn't always a fan of these,
but we played with it a little bit in the test kitchen
and the key is to soak them with warm water.
Let me just make sure they're like kind
of nicely submerged in there.
So I've got one whole lemon.
I'm just going to squeeze it over my hand
and catch the seeds in the palm of my hand.
The great think about these kelp noodles is
that they're gluten and grain free
and they don't require any cooking.
All you are doing is soaking them for ten minutes.
So you could definitely do this
while you're getting your breakfast together
or helping your kid get ready for school.
All right and then let those sit in there.
So we've got the acid, and now we need a good,
healthy pinch of kosher salt.
It looks like way too much salt, but don't worry.
The noodles aren't really going to absorb much of it,
and it's kind of your one chance to season them.
And it also helps soften them and make them nice and tender.
All right, so you just kind of make sure these are submerged
and we're going to let them soak for ten minutes.
And now we're going to move on to the pesto.
This pesto is really easy.
Most pestos are pretty simple and forgiving.
You can add whatever greens you have.
This particular one is kind of inspired
by Peruvian-style pesto,
which is predominantly spinach-based.
I think these, like a third of a cup of basil
and about a cup of spinach.
We also have some roasted, salted pistachios,
one nice big clove of garlic, and lots of olive oil.
No Parmesan in this one.
It doesn't need it.
It's still super delicious and that fatty, rich,
good-quality olive oil really makes it.
Let's start with the pistachios, a whole clove of garlic
and add our spinach.
And then I'm just going to eyeball the basil.
Doesn't really make a difference if you have a little more
or a little less.
I mean this already smells delicious.
You've got this really aromatic basil
and a little bit of garlic in there.
We're going to add some more lemon to this, too,
so you've got that sort of bright, citrusy flavor.
This is a no-brainer of a recipe.
So we're going to do about a fourth cup of olive oil.
You might find as you're blending it
you need to add a little bit more.
That's totally fine.
I think it's better to start a little conservatively
and then add as you need.
Here we go.
Drizzle that over the top.
All right, so we've got another half a lemon.
I'm going to squeeze
over my hand here just to catch the seeds.
Yum, and then we're just going to pulse this.
If you prefer a coarser pesto, this is all you.
You can decide however you want to make it.
I like mine to be a little bit more fine
so it really evenly coats the noodles.
So we're going to start just pulsing,
just to break everything down
and then I'll go a little bit faster
to smooth it out at the end.
(food processor chops)
All right, I'm going to check really quick.
Scrape down the sides here
so everything's getting evenly incorporated.
I might drizzle in some olive oil as it blends.
That might help it come together.
(food processor chops)
Take another peek.
This, I'm happy with this.
It's not like a paste or totally smooth purée,
but it's nicely emulsified.
The lemon juice and olive oil kind of came together
and make this sort of creamy base.
It smells amazing and there's still a little bite
from the pistachio in there.
All right, so this can sit tight.
Now we've got to finish off the kelp noodles.
I'm just going to drain them in the sink really quick
and then we'll put it all together.
They're super tender.
As you can see, that soak really did the trick.
I'm going to take some kitchen shears.
These are really fancy.
You just cut the noodles a couple times
because they're super long and stringy
and a little cumbersome to eat.
So I like to make them a little more like bite-sized.
So we're going to combine the pesto with the noodles.
So now this gets a nice toss.
We want to evenly coat all the noodles with the pesto.
Now if you were going to pack this for lunch
or to have later, I would just pack this as is
and then pack your arugula separately
because the arugula's going to wilt
and get a little slimy and you don't want that.
If you're going to eat it right away
like we're going to try it right now,
just go ahead and toss the arugula in.
It's fresh.
It's yet another green.
I have three super delicious and nutritious greens
in your pesto pasta.
And it just gives it a little more heft.
It's almost like a pasta salad.
You could add some olives to this.
You could add some more toasted nuts.
If you're not detoxing or if you're not
avoiding nightshades,
you could have like a sun-dried tomato.
I wouldn't be mad about that at all.
All right, so that looks like really nicely combined.
Let's plate this.
See, some of these noodles are still pretty long,
but that's fine.
It's fun.
It'll make eating it much more fun.
And you can finish with a little extra salt and pepper
if you like.
I'm going to do one more drizzle of olive oil.
All right, there it is, our kelp noodle pesto pasta.
Like, subscribe, and comment.
Let us know what you think.
Let us know the way you riffed it.
Thanks for watching.
See you later.
Full recipe's in the description below.
(gentle music)