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Pesto From the Sea

By Lisette Kreischer and Marcel Schuttelaar
Image may contain Plant Wristwatch Vase Pottery Jar Food Potted Plant and Vegetable
Photo by Lisette Kreischer

This green pesto owes its intense and powerful flavor to the use of kombu. It’s such an easy recipe that you can experiment with the ingredients as much as you like. The arugula and basil, for instance, can be substituted with any leafy green of your choice. And the pine nuts can be replaced by any other type of nut, such as cashews or hazelnuts. You can even use sunflower seeds! Serve the pesto on crackers, on a grilled vegetable sandwich, or with a bowl of pasta.

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