Pasta with Green Algae Pesto

Serves 2

Ingredients

• 160–200 g (wholegrain) pasta
• 30 g fresh basil (1 bunch)
• 30 g walnuts or pine nuts
• 1 clove of garlic
• 40–50 ml olive oil
• Juice of ½ lemon
• 1–2 tsp Spirulina Powder or 1 tsp Chlorella Powder (or a mix)
• Salt and pepper to taste
• Optional: cherry tomatoes and rocket as topping

Preparation

1. Cook the pasta

• Bring a large pan of water to the boil.

• Add a pinch of salt.

• Cook the pasta according to the instructions on the packaging al dente (usually 8–12 minutes).

• Drain, but reserve a few tablespoons of cooking water.

2. Make the green algae pesto

Use a food processor or hand blender.

1. Add to the bowl:

   • fresh basil

   • walnuts or pine nuts

   • clove of garlic (roughly chopped)

   • olive oil

   • juice of ½ lemon

   • 1–2 tsp spirulina or 1 tsp chlorella (or a mix)

   • pinch of salt and pepper

2. Blend until smooth.

3. Check the consistency:

   • Too thick → add a little extra olive oil or 1–2 tablespoons of pasta cooking water.

   • Too thin → add a few extra nuts or some basil.

3. Mix the pasta with the pesto

• Put the warm pasta back in the pan or a large bowl.

• Stir in the pesto.

• Stir until everything is evenly green.

• Add a small splash of pasta water if needed for extra creaminess.

4. Serve

• Divide the pasta over plates.

• Finish with:

  • halved cherry tomatoes (optional)

  • a handful of rocket

Tip for flavour balance

Spirulina has a strong umami earthiness.

Use 1 tsp if you prefer a mild flavour.

Use 2 tsp if you want a more intense green algae pesto.