AURA← Back to library
Wakame Walnut Pesto
NourishCondimentEasyVeganVegetarianGluten Free

Wakame Walnut Pesto

Umami rich seaweed and walnut pesto with toasted sesame and layered herbs

15 minutes prep5 minutes cookServes 8180 kcal per serving

The Story

AURA crafts condensation of ocean and orchard in this pesto. Rehydrated wakame folds into toasted walnuts and a chorus of herbs to create a condiment that transforms vegetables grains and snacks with a single spoon.

Condiments are concentrated intention. A dense sauce carries flavor so you use less while gaining more nourishment and nuance.

Ingredients

  • Toasted Walnuts120 g
  • Rehydrated Wakame30 g
  • Fresh Basil30 g
  • Fresh Flat Leaf Parsley20 g
  • Garlic Clove2
  • Tahini50 g
  • Toasted Sesame Seeds30 g
  • Water40 to 60 ml to loosen
  • Sea Salt1 teaspoon
  • Black Pepper1 teaspoon

Method

  1. 1Pulse toasted walnuts wakame and garlic in a food processor until crumbly maintaining some grain for texture
  2. 2Add basil parsley tahini sea salt and black pepper then process to a coarse pesto adding water tablespoon by tablespoon to reach a spoonable consistency
  3. 3Toast sesame seeds in a dry skillet until fragrant and fold into the pesto for a nutty lift
  4. 4Taste and layer fresh herbs by folding in a few reserved chopped basil leaves for an aromatic top note
  5. 5Spoon into sterilized jars and press a thin layer of tahini on top to preserve if storing for more than two days

Nutrition

Per serving

4g
Protein
6g
Carbs
17g
Fat
Calories180
Fibre2g
Sugars1g

Vitamins

Vitamin K20 micrograms
Vitamin E2 mg

Minerals

Calcium40 mg
Iron1.5 mg

Utensils

Food ProcessorSkilletMeasuring SpoonsMixing SpoonStorage Jar

This way of cooking

Botanical Density

Phytonutrients and plant diversity — thirty plants a week.

See the full transformation →