Recently we have been exposed to a lot of charcoal, hay, seaweed, and sea vegetables. These influences have directed our mental doodling. Recently, I was inspired to make pesto with charred nori. The other elements of the dish preparation would be the same, but instead of basil, we would substitute nori, or in our case, charred nori. After making this first leap, we began to wonder about other classical herbal sauces made with seaweed and oceanside herbs. Imagine wakame salsa verde, hijiki gremolata, kelp romesco. And what if we moved this approach inland and started looking at these same preparations with lichen as herbs?
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