This Nori Pesto recipe is absolutely delicious as a spread or garnish with a variety of foods. Serve on a snack platter for a nutritious and moreish pesto with corn chips.
Serves 4
Prep time 15 minutes, cooking time 10 mins
Ingredients
- 2 tbsp each of Nori flakes*
- 3 shallots, minced
- Zest of 1 lemon
- 1/3 cup macadamia oil
- 1/2 cup light Ceres Organics olive oil*
- 2 tbsp Ceres Organics cider vinegar*
- 2 tbsp finely chopped macadamia nuts
- 2 tbsp small Ceres Organics capers*, crushed
- Freshly ground black pepper
*Available for purchase from ceres.co.nz
Directions
- Combine Nori flakes, finely chopped shallot and olive oil in a skillet.
- Gently warm the mixture over very low heat, stirring for 5 minutes or more to infuse the flavours.
- Remove from heat and stir in capers, black pepper, zest, vinegar and nuts.
- Gradually incorporate the Macadamia oil.
- Set aside to cool down.
Notes
Nori Pesto can be made quite chunky and used as a garnish or dressing on vegetables or, it’s also delicious when ground finer in a food processor and can be turned into a spread.
Pair it with tomatoes, roast vegetables, feta cheese or just use as a dip for raw vegetables.
