Ingredients

• 1.4 ounces (40 g) fresh kombu (or a mix of kombu and wakame)
• 1/3 cup (50 g) roasted pine nuts
• 1 small garlic clove, minced
• 1 cup (25 g) fresh basil (including stems)
• 1 cup (25 g) arugula
• 2 tablespoons extra virgin olive oil, plus extra for storing
• 1 1/2 teaspoons lemon juice

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Instructions

1. Thoroughly rinse the kombu with water, making sure all pickling salt has been washed off. Dab dry and cut into pieces.
2. Puree the kombu, nuts, garlic, basil, arugula, olive oil, and lemon juice in a food processor until the mixture forms a smooth paste.
3. Put the pesto in a glass jar, cover with a layer of olive oil, and store in the fridge for up to two weeks. Always serve with a clean spoon to maintain freshness.