Basil Sea Pesto
(Makes approximately one cup)
3 cups basil leaves 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
2 teaspoons salt
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: can be stored in the refrigerator if the surface of the pesto is completely covered in olive oil. the egg into the blender jar.