This green pesto owes its intense and powerful flavour to our Wakame. It is such a versatile recipe that you can experiment with the ingredients as much as you like. Serve the pesto on crackers, on a grilled vegetable sandwich, or with a bowl of pasta.
Yield: Makes one (200g) jar
½ packet (5g dry) of Wakame
⅓ cup (50g) roasted pine nuts
1 small, garlic clove, minced
1 cup (25g) fresh basil, including stems
1 cup (25g) fancy lettuce
2 tbsp extra virgin olive oil, plus extra for storing
1½ tsp 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 and rest of ingredients 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.