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Zucchini Spaghetti with Sea Pesto

Servings 4 people
Author Eva Kosmas Flores

Ingredients

Pesto From the Sea

  • 1 1/2 ounces fresh or rehydrated kombu seaweed
  • 1/3 cup roasted pine nuts
  • 1 small garlic clove (minced)
  • 1 cup fresh basil (including stems)
  • 1 cup fresh arugula
  • 2 tablespoons extra virgin olive oil (plus extra for storing)
  • 1 1/2 teaspoons lemon juice

Zucchini Spaghetti with Sea Pesto

  • 2 baby zucchinis
  • 1 1/2 cup broccoli rabe (rinsed)
  • 2 tablespoons extra virgin olive oil
  • juice of half a lemon
  • 1/4 cup Pesto from the Sea
  • freshly ground black pepper (to taste)

Instructions

Pesto From the Sea

  1. Thoroughly rinse the kombu with water, making sure all the pickling salt has been washed off. Dab dry and cut into small 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 the olive oil, and store in the fridge for up to two weeks. Always serve with a clean spoon to maintain freshness.

Zucchini Spaghetti with Sea Pesto

  1. Rinse the zucchini and grate them on the large hole setting of a box grater into spaghetti-like strings.

  2. Mix the zucchini strings with the broccoli rabe, olive oil, and lemon juice. Spoon in the pesto, making sure the zucchini is thoroughly coated. Season with the pepper.