Seaweed pesto with zucchini noodle
By sarah Rainbow Seaweed Salt
January 4, 2017
Seaweed is a great salt alternative which also adds umami to a dish. If you are new to eating seaweed or don't want the dish to be too 'fishy' (which wakame isn't anyway), you can try adding it into a classic pesto.
Pesto is a versatile and flavorful sauce that works with many dishes. We love adding it into zucchini noodle (zoodle) or eggs. Based on the ingredients, it also offers good nutrition. For example healthy fats from the nuts and extra olive oil, protein and calcium from parmesan cheese.
Zucchini noodle is another way to add more vegetables into your diet. The key here to make zucchini tender and soft is to sprinkle salt to let the fluid from the zucchini leach out.
Here is our twist on the seaweed pesto with zucchini noodle, give it a go!
Products used in this recipe - Alg Seaweed Rainbow Seaweed Salt
- Prep: 30 mins
- Yields: Serves 2
1 zucchini, grated into strips like noodle
1/2 punnet of cherry tomatoes, halved
1.5 tsp Alg Rainbow Seaweed Salt
1Sprinkle salt onto zucchini strips, toss well and let it sit for 10-15 minutes. Make pesto while waiting.
2After 10-15 minutes, squeeze all the liquid out as much as possible and set aside.
3To make the pesto, place all ingredients except Alg Rainbow Seaweed Salt and extra virgin olive oil into a food processor, blitz until well combined.
4Transfer pesto to a small mixing bowl, add seaweed and the extra virgin olive oil.
5In another small mixing bowl, spoon about 2Tb of pesto, add zucchini noodle and cherry tomatoes. Toss and combine.
6Serve immediately with accompanying dishes such as roast chicken or fish.
7Leftover pesto should be stored in an airtight container for about 2 weeks. Other ideas of using it such as add to pasta, potatoes and boiled eggs.
Categories - Lunch, vegetarian