Hello Seaweed Lovers!
Fall is here and it is the end of our growing season in California. I harvested some lovely basil today, to make a delicious PESTO! Of course I use seaweed in my pesto for its umami flavor, saltiness and ultimate nutrition! Today I used flaked sea lettuce which is one of the few green seaweeds we harvest. It is full of your basic trace minerals, and lots of chlorophyl (hence its green color!)
You can score your own FREE Sea Lettuce by ordering any seaweeds totaling $50. That’s right, even though we don’t list it online as a sale item, you can get 1 ounce FREE Sea Lettuce until the end of October with any $50 seaweed purchase. No need to enter a code!
May you enjoy the beautiful fall weather, the gorgeous colors, the delicious foods and may you take the time to slow down and be with family and friends.
Pesto with Sea Lettuce
Makes 1 cup
- 1 bunch basil
- 1 lemon
- 2 cloves garlic
- ½ cup pine nuts (substitute with sunflower seeds and/or Brazil nuts)
- ½ cup nutritional yeast
- ¾ cup olive oil
- 1 ounce SEA LETTUCE
Combine all ingredients in a high-speed blender or food processor until creamy. Add more olive oil as needed. I use the SEA LETTUCE in place of salt, but you can add salt to your taste.
Enjoy!
