Seaweed Miso Pesto
Both Miso and Seaweed have that elusive savoury
Japanese (umami) 5th taste.
1/2 cup dry Bull Kelp Flakes or Wakame chopped.
(cover with water and soak for 10 to 15 min. )
4 T. miso
2 large cloves fresh garlic
1/2 cup grated Parmesan cheese
1/2 cup fresh basil
1/2 cup fresh cilantro
1 cup extra-virgin olive oil
Preparation:
Take seaweed out of water. Save water for soup stock or plants.
Use blender or food processor: place all ingredients excluding the olive oil. Mix /blend well.
With blender on low slowly add the olive oil in a thin, steady stream. Blend into a smooth paste.
Use it promptly or store a few days in refrigerator.
To keep it from oxidation pour a thin layer of olive oil over pesto and cover.
Nutritious and Delicious! Add to rice, pasta and soups.
