By Eva Kosmas Flores
I’ve been spending the past few mornings getting the drip watering system all set up in my garden, and although it’s been very wet here in the Pacific Northwest, I’m hoping that getting my garden in order will somehow remind the sun that it’s time to come out and get all the veggies going. I love spending time out there, even in the rain, because it helps me find a bit of wild right in my own backyard. Just watching the robins hopping around, scratching the ground for worms, or the honey bees flitting from flower to flower, makes me feel so amazed at the little things in nature and how they all tie together to create such a beautiful space that’s a few short steps from my front door. In that vein of lushness and green, I’m sharing this delicious zucchini spaghetti with seaweed pesto with you today. It’s healthy, umami, refreshing, and chockfull of vitamins. I hope you enjoy it as much as I did!
Ingredients for Pesto from the Sea
1 19/48 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
Instructions for Pesto from the Sea
Thoroughly rinse the kombu with water, making sure all the pickling salt has been washed off. Dab dry and cut into small pieces.
Puree the kombu, nuts, garlic, basil, arugula, olive oil, and lemon juice in a food processor until the mixture forms a smooth paste.
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.
Ingredients for Zucchini Spaghetti with Sea Pesto
2 small baby zucchinis
1 1/2 cups broccoli rabe, rinsed
2 tablespoons extra virgin olive oil
Juice of 1/2 of a lemon
1/4 cup Pesto from the Sea
Freshly ground black pepper, to taste
Instructions for Zucchini Spaghetti with Sea Pesto
Rinse the zucchini and grate them on the large hole setting of a box grater into spaghetti-like strings.
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.
Source: Ocean Greens Cookbook