Chlorella Udon with Kale Pesto

Chlorella Udon with Kale Pesto

Talk about nourishing, healthy food . . . Chlorella Udon Noodles  puts the high-powered nutrition of chlorella in a satisfying bowl of noodles. Boost it up another notch by adding the super brassica (with sulforaphane) – kale. And to make everything as delicious as possible, make the kale into a yummy pesto with more healthy nutrients like pine nuts’ vitamin E, garlic’s immune-boosting allicin and olive oil’s healthy fats and antioxidants.  


  • 1 package Chlorella Udon Noodles 

  • 3 cups kale, washed and stemmed (with baby kale, stems are fine)

  • 1/2 cup pine nuts

  • 1/2 cup vegan parmesan style cheese

  • 1/2 cup extra virgin olive oil

  • 1 Tbsp lemon juice

  • 3 cloves garlic

  • Pinch of ground black pepper


  • A pinch of lemon zest

  • 2 Tbsp sundried tomatoes


  1. Prepare the Chlorella Udon Noodles according to the package directions. Rinse with ice cold water afterwards to stop the cooking process.

  2. Toast the pine nuts lightly in a skillet or toaster oven.

  3. Combine all ingredients except the noodles in a food processor. You may need to add the kale in 2 batches.

  4. Serve tossed with Chlorella Udon Noodles, lemon zest, and sundried tomatoes at room temperature.

  5. Enjoy!

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Chlorella Udon with Kale Pesto