Pesto From the Sea

Ingredients for Pesto From the Sea

• 40g (40 g) fresh kombu (or a mix of kombu and wakame)

• 50g (50 g) roasted pine nuts

• 1 small garlic clove, minced

• 1 cup (25 g) fresh basil (including stems)

• 1 cup (25 g) rocket

• 2 tablespoons extra virgin olive oil, plus extra for storing

• 1 1/2 teaspoons lemon juice

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, rocket, 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.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.