Preparation info
  • Makes

    200 g

    • Difficulty


Appears in
Catalogued Ideas and Random Thoughts

By Stuart Ralston

Published 2023

  • About


  • 180 g Roscoff onion, cut into small dice
  • 2 garlic cloves, peeled and chopped
  • 200 g


In a pan, cover the onions and garlic with the pomace oil. Heat until 90°C, and slowly cook until the onions are soft and translucent.

Toast the nori sheets in a dry pan for a few minutes, then add to the warm onion confit along with the dark soy and vinegar. Marinate for 30 minutes — the mix will become very soft — then chop up on a board until you have a very rough pesto consistency.<