Oh gosh, another seaweed recipe- ‘please, just make it stop! We won’t make it no matter what you say’. Hang on a minute- you might not be convinced that seaweed is something worth trying, but can you not admit that this Seaweed Pesto looks just a bit tempting? Surprisingly enough, when seaweed gets boiled it doesn’t taste a lot- and it get’s the most beautiful color. Going from a lame un appetizing brown color, to a vivid, green, inviting color.
The Nordic region is full of seaweed of all shapes and sizes and I can’t wait to explore everything we have under the sea. Channeling my inner mermaid and swim amongst seaweed and a world of culinary possibilities is exciting and incredibly fun! I won’t actually swim, it’s much easier than that- simply put on a pair of waterproof pants and boots and hop to it. It’s a really fun and sattisfying project from beginning to end.
This seaweed pesto is a perfect condiment for many savory meals- simply use it where you normally would use your traditional pesto. As I wrote in the post about Seaweed Powder, which you can read about here, seaweed is highly nutritious and and amazing source of protein, fibre and especially vitamin A, B, C and D (1).
1 tablespoon seaweed powder (I used Pelvetia- also called Channelled Wrack, but any other type would work perfectly!)
0,5 decilitre basil leaves
2 garlic cloves
2 tablespoons roasted pine nuts
50 g good, quality hard cheese like parmesan or any local cheese you might have
1-2 decilitre rapeseed oil or olive oil
1 teaspoon apple cider vinegar
salt/pepper to taste
- Put all the ingredients in a blender or food processor and pulse until smooth- adding oil as you go along until you get the consistency you want.
- Store in a clean, sanitized jar for a couple of weeks.
- If you are using fresh seaweed, bring it to a boil and remove any ´rugged´parts that can be hard to chew.
- If using dry seaweed you can either pulse to a powder or soak it. I prefer seaweed powder as it is a bit more subtle and easier to store.