Endlessly variable, the nuts and herbs in this pesto can be switched up based on whatever’s in your pantry (try raw pistachios or hazelnuts for the almonds, and cilantro or basil for the parsley).
- 1⁄2 oz. dried kombu (about three 3-inch pieces)
- 3⁄4 cup plus 1 Tbsp. olive oil
- 2 large garlic cloves, crushed
- 1⁄2 cup roasted almonds
- 1⁄4 cup Grana Padano, coarsely chopped
- 1⁄2 cup flat-leaf parsley leaves
- 1 tbsp. lemon juice
- 1⁄2 tsp. kosher salt
- In a medium bowl, add the dried kombu and enough water to cover; let soak until silky, 15 minutes, then strain (you will have about 2 1⁄2 ounces).
- In a small skillet over medium-high heat, heat 1 tablespoon olive oil until it shimmers. Add the garlic and cook, tossing frequently, until golden, about 2 minutes. Set aside.
- In a food processor, add the almonds and pulse until coarsely ground. Add the cheese and the garlic and oil from the skillet and pulse to incorporate. Add the chopped kombu and process until a paste forms, about 1 minute. Add half of the olive oil and process until incorporated. Add the parsley, lemon juice, remaining olive oil, and salt, and process until smooth. Taste and adjust the seasoning as needed.