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
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