Basil Sea Pesto
A delicious topping for pasta (or pizza, as you’ll see in our other recipes...)
Basil Sea Pesto
Rated 5 stars by 1 users
Category
Appetizer
Servings
~1 cup
Prep Time
20 minutes
Ingredients
- 3 cups basil leaves
- 2 cloves garlic, peeled & quartered
- 1/2 cup grated Parmigiano-Reggiano cheese
- 1/2 cup pine nuts
- 1/2 cup olive oil
- 3 Tbsp. Ocean's Balance Kelp Purée
- 2 tsp. salt
Directions
- Combine all ingredients in food processor. Pulse until a moist, chunky paste has been formed. Add more oil if pesto seems too dry. Adjust other ingredients to taste. (The pesto should be a bit on on the salty side in order to retain its flavor once combined with pasta.) Stir into hot cooked pasta.
- Note: The pesto can be stored in the refrigerator if the surface is completely covered in olive oil.
Recipe Video
Recipe Note
Pairs with: Italian Chianti or Spanish Rioja