Make An Umami-Packed Pesto With Seaweed

Make An Umami-Packed Pesto With Seaweed

There are a lot of reasons to eat seaweed — it’s good for you, it’s good for the environment and so on — but I mostly eat it because I like the taste. It has a savoury, slightly funky flavour that’s great in sushi, soups and salads, but I’m particularly interested in the seaweed pesto from Epicurious.

Photo by Lisette Kreischer.

The recipe below uses kombu, basil and arugula, but you can get creative and use pretty much any green, even radish and carrot tops. From there, it’s pretty much the same ol’ pesto song and dance: Olive oil, pine nuts, garlic and lemon, all whirled together in the food processor. Mix it in rice, spread it on bread or use it as a marinade for meat or fish.

The Other Weed You Should Be Eating [Epicurious]

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