Basil Sea Pesto
Contributed by Ocean’s Balance, a line of innovative seaweed products that are healthy for you and the planet, which also just happen to be delicious. We want to make it easy for you to include seaweed in your diet, as an ingredient in cooking, as a topping for avocado toast or right out of the bag.
3 cups basil leaves
1 large egg, at room temperature
2 cloves garlic, quartered
1/2 cup grated Parmigiano-Reggiano cheese
1/2 cup pine nuts
1/2 cup olive oil
2 tablespoons Ocean's Balance Kelp Purée (or fresh / frozen kelp)
2 teaspoons salt
1/2 teaspoon pepper
- Combine all ingredients in food processor.
- Pulse until a chunky paste has been formed. Add more oil if paste seems too dry. Adjust other ingredients to taste. (The pesto should be a bit on the salty side in order to retain its flavor once combined with the pasta.)
- Stir into hot cooked pasta.
Note: pesto can be stored in the refrigerator if the surface of the pesto is completely covered in olive oil.
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