Homemade Pesto with Kelp, Walnut, and Ginger

Pesto is a simple mixture that can be tossed with or top just about anything, from seafood to pasta.

November 2016

  • Some dishes benefit by adding pesto after cooking; the residual warmth lets the flavor really sink in.
    Photo by Bill Milne
  • “Superfood Seagreens: A Guide to Cooking with Power-Packed Seaweed” by Barton Seaver.
    Cover courtesy Sterling Epicure

Yield: about 1-1/2 cups

Seagreens are a vastly underutilized food source. Despite their myriad of health benefits, they don’t come to mind when most home cooks get ready to prepare a meal, even though seagreens can easily take the place of many, more familiar ingredients. Barton Seaver’s book, Superfood Seagreens (Sterling Epicure, 2016), is the perfect introduction to these plentiful and sustainable greens. From advice on where to buy and how to prepare them — whether smoking, rehydrating, or blanching — to tips on seagreen-friendly kitchen tools and herbs, this book will help to make your meals as delicious as possible.


• 1 cup fresh or frozen kelp, or 1/2 ounce dried kelp, rehydrated and water reserved
• 1-1/2 teaspoons minced fresh ginger
• 1 small garlic clove
• 1/2 cup water, plus more as needed for texture
• 1/2 cup walnuts
• 1/2 cup extra virgin olive oil
• salt


1. Add the kelp, ginger, garlic, and 1/2 cup water (or 1/2 cup water from soaking kelp) to a Vitamix blender.

2. Purée, adding a little more water as needed.

3. Add the walnuts and extra virgin olive oil. Purée until smooth.

4. Season with salt.

More from Superfood Seagreens:

Homemade Furikake Seasoning for Popcorn

Reprinted with permission from Superfood Seagreens © 2016 by Barton Seaver, Sterling Epicure, an imprint of Sterling Publishing Co., Inc. Photography by Bill Milne.

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