Kale Seaweed Pesto
Active Time 15 min
Servings 4
Difficulty 2/5

The combination of the Gimme Roasted Seaweed and kale is a match made in heaven. The roasted flavor of the seaweed only enhances the nuttiness of this very green pesto. Toss with your favorite pasta noodle of choice, but it’s also great with eggs or on your sandwiches.

 

Recipe by Susan Kim

Ingredients

5 large sheets of Gimme Sea Salt Roasted Seaweed, torn or rough chop into smaller pieces

1 bunch of lacinato kale

3 cloves garlic

Olive oil

½ cup of grated parm + more for garnish, to finish

3/4 cup of oil

4 oz pinenuts

1 t salt + more for seasoning blanching water 

Zest of a whole lemon

1 t salt

Instructions

  1. Bring a pot of water to boil. Season the blanching water heavily with salt. Strip kale leaves from stems. Blanch kale in boiling water until tender, about 3 minutes. With a spider or slotted spoon, remove kale from the pot and land onto a half sheet tray or another plate to cool down. Once cooled down, squeeze out the water from the kale. Chop the kale into smaller pieces (this will aid to help fit all the kale into the food processor.).
  2. Place seaweed, kale, olive oil, ½ cup of parmesan, garlic, pine nuts, lemon zest, salt into a food processor and blend until smooth. If you prefer a looser texture, stir in more olive oil.
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Big Sheets Sea Salt Seaweed - .92oz (2 Pack)

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