Two recipes to celebrate spring with the objective: zero waste, stock up on vitamins, flavors and algae of course!
Carrot top and seaweed pesto
Preparation: 5 minutes
Ingredients for a pot of pesto:
the bunch of tops from a bunch of carrots
A dozen fresh basil leaves
1 tsp of Whale Mix
30 g of parmesan
1 tbsp roasted hazelnuts
1 tbsp sunflower or squash seeds
4 tbsp olive oil
1 tbsp toasted sesame oil
Salt and pepper from the mill
// Rinse the tops and let them drain.
// In the blender bowl, place all the other ingredients and add the drained tops.
// Mix until the desired texture is obtained. If the mixture is too thick, adjust with olive oil.
It's ready ! Serve with fresh pasta, cereals, asparagus, grilled vegetables...
Keep refrigerated for at least a week.
Creamy grilled zucchini, peas, fresh herbs, feta and dulse
Preparation: 25 minutes of cooking and 5 minutes of assembly
Ingredients for a pot of cream:
2 nice zucchini
1/2 block of feta
1 handful of fresh or frozen peas
1 tbsp dehydrated dulse (you can change the seaweed according to your tastes, they all adapt very well to this recipe)
3 cloves of garlic
1/2 Greek yogurt or Skyr
2 tbsp tahini
juice of 1/2 lemon
olive oil
Iodized nuggets or fleur de sel, pepper
10 tarragon leaves
5 large basil or mint leaves
1 tsp smoked paprika
// Preheat the oven to 200°C.
// Cut your zucchini into cubes (if they are organic, keep the skin), place them on the oven tray, drizzle with olive oil, sprinkle with Iodized Nuggets or fleur de sel, pepper and bake for 25 minutes .
// Meanwhile, cook the peas for 5 minutes in boiling water (or as indicated on the frozen packet).
// In the blender bowl, when the zucchini are well cooked, add all the other ingredients, keep half of the peas, a basil leaf and a tarragon leaf for presentation. Mix everything until you obtain a creamy mixture.
Serve while still warm on a nice toasted toast, potatoes or even a small fatty fish. A treat!
