Would you like to start your own seaweed adventure? Try this easy Pesto from the Sea, from the new book about seaweed Ocean Greens! Thanks to the kombu this green pesto has a very deep and strong taste. It is a very simple recipe to make. You can experiment with all kinds of ingredients. The arugula and basil can be substituted for any kind of leafy greens if desired and the pine nuts by all kinds of nuts such as cashew or hazelnuts, or use sunflower seeds. Serve the pesto on toast, on sandwiches with grilled vegetables or as a sauce with pasta.
40 g fresh kombu (or kombu and wakame) (use pickled kombu from the health food store by the brand Atlantica, rinse the salt brine well before use)
50 g toasted pine nuts
1 small clove garlic, peeled and finely chopped
25 g basil (including the stalks)
25 g rocket
25 mL of extra virgin olive oil
1/2 tablespoon lemon juice
1. Wash the kombu thoroughly with water and make sure the extra salt is washed off. Pat dry and cut into pieces.
2. Grind the pine nuts in a food processor with the garlic, kombu, basil, arugula, olive oil and lemon juice until a smooth pesto.
3. Put the pesto in a glass jar, cover with a layer of olive oil and store in the fridge for up to 5 days.
For one jar
*This recipe is from the book Ocean Greens, written by our co-founder Lisette.