Seaweed Pesto
Posted by Naomi Tustin on
This seaweed pesto is delicious! Swap the parmesan for a vegan alternative and this recipe is vegan. Great stirred through pasta. Keep it covered in the fridge and it will last a week or even more.
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Ingredients:
50g pine nuts 80g basil 50g parmesan or vegan alternative 150ml olive oil 1 clove garlic 2 tbsp Mixed Seaweed Flakes
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1. Toast the pine nuts in a small frying pan over a low heat – shake from time to time to avoid burning. 2. Put the Mixed Seaweed Flakes in a small bowl and add enough water to just cover them. Allow to soak for a few minutes – drain off the excess water. 3. Put all the ingredients into a food processor and whizz until smooth (or the texture you prefer). 4. Add salt and pepper if required (remember the cheese and seaweed will add some salt flavour so taste it before just adding it).
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