Seaweed Pesto Recipes

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SEAWEED PESTO



Seaweed Pesto image

This green pesto owes its intense and powerful flavor to the use of kombu. It's such an easy recipe that you can experiment with the ingredients as much as you like. The arugula and basil, for instance, can be substituted with any leafy green of your choice. And the pine nuts can be replaced by any other type of nut, such as cashews or hazelnuts. You can even use sunflower seeds! Serve the pesto on crackers, on a grilled vegetable sandwich, or with a bowl of pasta.

Provided by Lisette Kreischer

Yield Makes 1 (8-ounce) jar

Number Of Ingredients 7

1.4 ounces (40 g) fresh kombu (or a mix of kombu and wakame)
1/3 cup (50 g) roasted pine nuts
1 small garlic clove, minced
1 cup (25 g) fresh basil (including stems)
1 cup (25 g) arugula
2 tablespoons extra virgin olive oil, plus extra for storing
1 1/2 teaspoons lemon juice

Steps:

  • Thoroughly rinse the kombu with water, making sure all pickling salt has been washed off. Dab dry and cut into pieces.
  • Puree the kombu, nuts, garlic, basil, arugula, olive oil, and lemon juice in a food processor until the mixture forms a smooth paste.
  • Put the pesto in a glass jar, cover with a layer of olive oil, and store in the fridge for up to two weeks. Always serve with a clean spoon to maintain freshness.

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