Maritime-inspired pesto | A WAVE OF FLAVOURS

Photograph of a plate of penne with pesto.

Maritime-inspired pesto

Difficulty :
Preparation time : 10 min
Number of servings : 6 to 8 persons
Type of dish : Plat principal
Suitable for kids

A creation of the Exploramer team; recipe taken from the Croque-Poissons recipe booklet, which is the award of the eponymous rally that is offered to family teams as part of their visit to the museum and Aquarium.

Ingredients

30 ml (2 Tbsp) seaweed of choice (sugar kelp, wakame [winged kelp], sieve kelp, dulse, nori), dried and crushed
2 garlic cloves
65 ml (¼ cup) hazelnuts
65 ml (¼ cup) almonds or pecans
750 ml (3 cups) spinach
190 ml (¾ cup) grated Parmesan
190 ml (¾ cup) extra virgin olive oil
125 ml (½ cup) white wine

Preparation

Purée all ingredients in a blender.
If the mixture is too pasty, add oil as needed.
Serve with pasta topped with Parmesan and, for the Italians at heart, a raw egg yolk!

For a little caramel flavour, the nut mixture can be toasted on a baking sheet at 180°C (355°F) for a few minutes before mixing.

This project was made possible through funding from Digital Museums Canada and the participation and collaboration of Université Laval.

Recipes