recipe by BC Kelp
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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

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.