NourishSauceEasyVeganGluten FreeDairy FreePlant Based
Umami Pistachio Wakame Pesto
A versatile sauce of pistachio seeds and wakame for roasting dressing and finishing
10 prep cookServes 8110 kcal per serving
The Story
This pesto is the meeting of land and sea. Toasted pistachios lend buttery crunch while wakame brings a clean saline note. It slathers across roasted crucifers or brightens a simple grain bowl.
Condiments concentrate botanical density. A little goes a long way. Preserve raw herbs for aroma and temper the oil so the sauce reads fresh but layered.
Ingredients
- One Cup Shelled Pistachios Toasted
- Two Tablespoons Sesame Seeds Toasted
- Two Tablespoons Rehydrated Wakame Finely Chopped
- One Cup Packed Basil Leaves
- Half Cup Packed Parsley Leaves
- 1 Clove Garlic
- Zest And Juice Of One Lemon
- Quarter Cup Extra Virgin Olive Oil Plus Extra To Loosen
- Salt To Taste
- Freshly Ground Black Pepper
Method
- 1Toast the pistachios and sesame seeds in a dry skillet until fragrant and let cool.
- 2Combine pistachios sesame wakame basil parsley garlic lemon zest and lemon juice in a food processor and pulse until coarsely combined.
- 3Stream in the extra virgin olive oil while pulsing until the pesto reaches a spreadable texture. Add more oil a teaspoon at a time if needed.
- 4Season with salt and pepper then transfer to a jar. Press a thin layer of olive oil on top to preserve and refrigerate.
- 5Use the pesto to finish roasted vegetables to dress grains or as a vibrant smear for bread.
Nutrition
Per serving
3g
Protein
4g
Carbs
10g
Fat
Calories110
Fibre1g
Sugars0g
Vitamins
Vitamin E2 mg
Vitamin A120 IU
Minerals
Iron0.9 mg
Magnesium40 mg
Utensils
Food ProcessorSkilletSpoonJar
This way of cooking
Botanical Density
Phytonutrients and plant diversity — thirty plants a week.
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