Pesto From the Sea
A unique twist on traditional pesto featuring fresh kombu seaweed combined with basil, arugula, pine nuts, and garlic. This marine-inspired sauce brings together the freshness of herbs with umami flavors from the sea.
4 servings
12 min
Ingredients
- •1⅖ ounces kombu
- •⅓ cup pine nuts
- •1 clove garlic
- •1 cup basil
- •1 cup arugula
- •2 tablespoons extra virgin olive oil
- •1½ teaspoons lemon juice
Cooking Instructions
- 1.
Thoroughly rinse the kombu with water, making sure all pickling salt has been washed off. Dab dry and cut into pieces.
5 min
- 2.
Puree the kombu, nuts, garlic, basil, arugula, olive oil, and lemon juice in a food processor until the mixture forms a smooth paste.
5 min
- 3.
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.
2 min
