Make Umami-Added Seaweed Pesto
There are many reasons to eat seaweed – it’s good for you , it’s good for the environment , etc. – but I eat it mainly because I like the taste. It has a zesty, slightly offbeat flavor that’s great for sushi, soups, and salads, but I’m particularly interested in Epicurious Seaweed Pesto.
The recipe below uses kombu, basil, and arugula, but you can get creative with just about any greens, even radishes and carrots . From there, it’s pretty much the same pesto song and dance: olive oil, pine nuts, garlic, and lemon mixed together in a food processor. Mix it with rice, spread on bread, or use as a marinade for meat or fish.
Another Herb You Should Eat | Epic