Why just eat it, if you can enjoy it to the fullest?
Most Spirulina related sites talk about the nutritional values, which can't be beaten, that's for sure. Interestingly, however, nobody mentions the taste. Those of us who have tried Spirulina in powdered form know why: it tastes horrible! When I first tried it I knew immediately it would be the last time too. And honestly, no matter how nutritious something is, if it makes you gag it hardly qualifies as food.
Good thing that not all Spirulina tastes the same.
So for all those who feel similar about the taste Spirulina, I have some good news: Fresh Spirulina doesn't have the same horrid taste. In fact, it tastes rather neutral and is quite creamy in its consistency. As such, it makes a great addition to most foods that don't have to be cooked, such as pesto.
My favorite pesto recipe includes the following:
- A good handful of herbs. I love basil and parsley, preferably at a 1:1 to 1:2 ratio, favoring basil. But everyone can use their favorite greens, from spinach to rocket, chives to cilantro, you name it.
- A good ¼ liter (1 cup) of crushed pecan nuts. The classic choice is pine nuts, but given its high market value I opted for the second best option. Of course you can use almonds, walnuts, or whatever nuts you like best.
- A bit of garlic. I like to use a lot, but since I'm not the only one eating it, I stick to just two cloves.
- A bit of salt.
- A tablespoon of fresh or frozen Spirulina. Olive oil.
Mix it all up in a blender
Put the salt, the garlic, and the nuts in the blender, cover it all with olive oil, and blend well. Add the herbs, the Spirulina, a bit more oil if needed, and blend again until everything is mixed evenly. Pour into a jar, and enjoy it on some pasta, bread, or cheese.
Or, you can dilute it with even more olive oil and use it as salad dressing. It doesn't happen often that the dressing is more nutritious than the salad itself.
But where can we find fresh Spirulina? You can grow it yourself! That's where my instructional video comes in. So stay tuned, it should be up and ready soon.