Kelp Chimichurri

Recipe by Lexa Meyer

While members of the Blue Evolution team were in Kodiak for the kelp harvest this year, Blue Evolution Alaska Mariculture Manager, Lexa Meyer, shared her recipe for kelp chimichurri, which she served with fresh oysters on a half shell and grilled salmon (that she caught herself)! Try this recipe using our Kelp Puree, which adds a mild umami flavor that blends well with practically everything.

Ingredients⠀⠀⠀⠀⠀⠀

• ¼ cup chopped parsley

• ½ cup Blue Evolution whole leaf Kombu, chopped (or substitute one full Kelp Puree pack)

• 1-2 shallots, chopped

• 2 cloves garlic, chopped

• Dash salt

• 1 tsp white wine vinegar

• 1 Tbsp lime juice

• ¼ tsp red pepper flakes

Method

1. Either finely chop or grind the parsley, kelp, shallots, and garlic in a food processor.

2. Mix in other ingredients. Enjoy!⠀⠀

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