Seaweed, hazelnut and spinach pesto
Seaweed, hazelnut and spinach pesto
Here is a delicious pesto recipe reinvented by Conception Gourmande !
- 50g of Royal Kombu flakes or any other seaweed flakes from Un Océan de Saveurs
- 1 cup of cold water
- 2 cups fresh spinach
- 1 clove of garlic
- 100 g of hazelnuts
- 1 1/4 cups olive oil (extra virgin)
- 1 pinch of chili flakes (optional)
- 1 pinch of salt
- 1 pinch of pepper
- a little warm water (if needed for mixing)
Stir water into the Royal Kombu (or seaweed of your choice) to soften it.
Using a food processor, grind all ingredients into a slightly coarse paste. Add a little water if necessary.
Add to cooked pasta to taste. Serve as a side dish with fish, sprinkled with Parmesan cheese and lemon juice to taste.
Pesto will keep for about 1 week in the refrigerator. If you want to freeze any leftovers, simply place them in ice cube trays. Once frozen, transfer them to a Ziploc-type freezer bag for up to 2 months.
