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
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 http://www.mynordickitchen.no/seaweed-pesto/