Seaweed pesto is a wonderful way to add seaweed to your diet. Here we use Dulse, a brightly coloured, smoky flavoured seaweed that is also high in iodine.
Use Dulse Pesto to flavour pasta, in toasted sandwiches with cheese/ avocado/ tomatoes, garnish on goat cheese/humus/baba ganoush, as a condiment for steamed vegetables or fish, garnish for creamy soups, flavouring for breads, pizza or pasta.
Serves 6
Prep time 20 mins
Ingredients
- 20g Pacific Harvest Dulse Flakes
- 50ml extra-virgin olive oil
- 25g pine nuts, lightly roasted.
- 2 garlic cloves, crushed.
- 25g fresh basil leaves
- 25g flat leaf parsley
- 25g fresh parmesan cheese, grated.
Directions
- Using a food processor, combine the seaweed with the other ingredients with pulse feature. Stop and turn ingredients over with a spatula and combine for 30 seconds.
- By hand with a mortar and pestle, chop the ingredients finely and slowly add the oil and cheese while mixing and crunching with the pestle.
- The oil helps incorporate the cheese and add to the taste, so choose a good oil. Place the pesto in a tight jar (or simply in an air-tight plastic container), covered by a thin layer of extra-virgin olive oil, which keeps it fresh for up to a week in the refrigerator.
- Serve with snacks or on fresh pasta or pizza.
Note:
You can try this recipe with different oils (avocado, macadamia etc), nuts (almond, cashew or macadamia), allium (shallots, green onions, red onions) or herbs (rocket, coriander or any other soft herb) to get a variation in colour & flavour.
