Pesto from the Sea
This green pesto owes its intense and powerful flavor to the use of Wakame. It’s such an easy recipe that you can experiment with the ingredients as much as you like. The fancy lettuce 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.
Makes 1 (200g) jar
- ½ packet of Wakame (5g dry)
- 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) fancy lettuce
- 2 tablespoons extra virgin olive oil, plus extra for storing
- 1 1/2 teaspoons lemon juice
- Reconstitute the Wakame in hot water for 3 minutes, making sure all pickling salt has been washed off and squeeze out the water. Dab dry and cut into pieces.
- Puree the Wakame, nuts, garlic, basil, fancy lettuce, 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.