Preparation time: 10 min
Cooking time: 1 min
Portions: 2 people
100 gr of Kombu Royal fresh
100 gr of fresh Wakame
1 clove of garlic
50 gr of Parmesan
50 gr of almonds or pine nuts
2 c.c of olive oil
1 c.a.s of white balsamic vinegar
- Dive into the water boiling your algae for 1 min, then cool them to the icy water.
- Put all the ingredients in a mixer bowl and mix until creamy consistency.
- For use in pasta, rice or marinade on baked fish fillets.
Your pesto to the Gaspé algae will add a net of Gaspé trout or Quebe trout.
Conservation: Confrosed in portions in your ice cube tray to have it at hand.