You can rarely go wrong with a good pasta and pesto, it can really be an everyday hero when you've run out of energy after a long day. Try our very own pesto with blanched seaweed.
200g pasta of your choice
1 knob of butter
1.5 dl roasted sunflower seeds
1 dl blanched seaweed
1.5 dl spinach
2 cloves of garlic
1 pot of basil
0.5 dl olive oil
1 tbsp juice of lemon
Thaw the blanched seaweed in a sieve.
Toast the sunflower seeds in a frying pan until golden brown in colour.
Rinse the thawed seaweed under cold running water. Drain for a while and squeeze out most of the liquid.
Make the pesto. First mix the seaweed with the roasted sunflower seeds. Blend until the seaweed and seeds have been broken into smaller pieces. Add the remaining ingredients and blend together until the pesto becomes a smooth paste. Set aside.
Cook the pasta of your choice. Add plenty of salt to the water. Good with salt. Save 2dl of the pasta water a few minutes before the pasta has finished cooking and drain the remaining water.
Pour half of the saved pasta water into a medium-hot frying pan. Add about 3 tablespoons of the pesto. Then pour the pasta into the frying pan. Add the butter. Mix. Mix. Mix. Pour in some more pasta water and more pesto if you want it a little thicker or just want to feast!
Place on a plate and sprinkle with (a heap of) parmesan.
Note: the pesto will keep for about 5 days in the fridge.
Psst you can find us at our wholesalers!
Article number for glossy sugar kelp at Menigo Art. no. 411609