Basil Sea Pesto


A delicious topping for pasta

(or pizza, as you’ll see in our other recipes...)


⏲️ Prep: 20 minutes   Makes: approximately 1 cup


3 cups basil leaves

2 cloves garlic, peeled & quartered

1/2 cup grated Parmigiano-Reggiano cheese

1/2 cup pine nuts

1/2 cup olive oil

3 Tbsp. Ocean's Balance Kelp Purée

2 tsp. salt


Step 1

Combine all ingredients in food processor. Pulse until a moist, chunky paste has been formed. Add more oil if pesto seems too dry. Adjust other ingredients to taste. (The pesto should be a bit on on the salty side in order to retain its flavor once combined with pasta.)  Stir into hot cooked pasta.

Note: The pesto can be stored in the refrigerator if the surface is completely covered in olive oil. 


🍷 Pairs with: Italian Chianti or Spanish Rioja