Pesto From The Sea

1. 1

   Thoroughly rinse the kombu with water, making sure all pickling salt has been washed off. Dab dry and cut into pieces.

2. 2

   Puree the kombu, nuts, garlic, basil, arugula, olive oil, and lemon juice in a food processor until the mixture forms a smooth paste.

3. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.