Seaweed Pesto


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


  1. 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.
  2. 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.

Recipe by My Nordic Kitchen at