Kombu Pesto

MAKES ABOUT 1¼ CUP

SAVEUR - - Contents -

Ac­tive: 10 min. • To­tal: 25 min.

End­lessly vari­able, the nuts and herbs in this pesto can be switched up based on what­ever’s in your pantry (try raw pis­ta­chios or hazel­nuts for the al­monds, and cilantro or basil for the pars­ley).

½ oz. dried kombu (about

three 3-inch pieces) ¾ cup plus 1 Tbsp. olive oil 2 large gar­lic cloves,

crushed ½ cup roasted al­monds ¼ cup Grana Padano,

coarsely chopped ½ cup flat-leaf pars­ley leaves 1 Tbsp. lemon juice ½ tsp. kosher salt

1 In a medium bowl, add the dried kombu and enough wa­ter to cover; let soak un­til silky, 15 min­utes, then strain (you will have about 2½ ounces).

2 In a small skil­let over medi­umhigh heat, heat 1 ta­ble­spoon olive oil un­til it shim­mers. Add the gar­lic and cook, toss­ing fre­quently, un­til golden, about 2 min­utes. Set aside.

3 In a food pro­ces­sor, add the al­monds and pulse un­til coarsely ground. Add the cheese and the gar­lic and oil from the skil­let and pulse to in­cor­po­rate. Add the chopped kombu and process un­til a paste forms, about 1 minute. Add half of the olive oil and process un­til in­cor­po­rated. Add the pars­ley, lemon juice, re­main­ing olive oil, and salt, and process un­til smooth. Taste and ad­just the sea­son­ing as needed.

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