⏲️ Prep: 20 minutes Cook time: 20 minutes Makes: 20 pieces
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
1 (18 oz.) prepared polenta log
8 oz. mozzarella cheese, grated
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.
Pre-heat oven to 400 degrees. Line a cookie sheet with parchment paper. Using a sharp knife, slice the polenta log into 20 even discs. Spoon pesto onto each disc. Top with grated cheese.
Bake for 20 minutes, or until cheese is melted. Remove from cookie sheet and drain on paper towel. Serve warm.
🍷 Pairs with: Italian Chianti or Spanish Rioja