Liven up your homemade pesto with the addition of coarsely ground dried seaweed. Seaweed is known to have a multitude of health benefits and it contains a wide variety of trace minerals and nutrients. It doesn’t overpower the flavour of the other ingredients, rather, it enhances them in the way the sea always enhances its surroundings.
- 45 grams fresh basil leaves
- 30 grams pine nuts, lightly toasted
- 130 ml extra virgin olive oil
- 1 tbsp dried edible seaweed
- pinch sea salt
- 60 grams Parmesan cheese, finely grated
Prep time: Cook time: Total time: Yield: Serves 6
I have included this recipe in Javelin Warrior’s Made with Love, Mondays food round up of from-scratch recipes.
I have also included this recipe in Lavender & Lovage’s Herbs on Saturday challenge, which is all about foraging and self-sufficiency this month. Although I didn’t harvest the seaweed in this recipe myself, it was harvested from sustainable sources by a local Shetland company. I could, if I felt the urge, go out and get some seaweed myself (I really should do it, it’s just right there ~glances at sea~) but Bod Ayre does such a fantastic job of harvesting, drying and packaging, well, I’ll stay indoors where it’s warm. I don’t think there is much else growing outdoors at 60 degrees North in February, so seaweed will have to be my foraging ingredient.
Mum of three, daydream adventurer, OU Life Sciences graduate, occasional crafter, ex-pat Canadian & quite possibly Britain's most northerly food blogger.
Platter Talk says
October 19, 2016 at 2:23 pmThis is a new idea for us. I love seaweed and pesto, so look forward to trying. Thanks!
Kim Styles says
March 28, 2015 at 5:03 pmWhat a great recipe I adore seaweed and this would fab with a bowl of linguini!
Simona says
March 4, 2013 at 10:12 pmNot too long ago, I heard on the radio an interview with a man that harvests seaweeds in the UK: I am wondering if he is from the company you mention. Thank you for the idea of adding seaweeds to pesto. I am lucky enough to have some seaweeds that I harvested myself and will certainly try using them the way you did.
Karen S Booth says
February 28, 2013 at 3:48 pmThis is a STUNNING recipe and super photo too! I love seaweed and how inventive to make it into pesto! Genius! Karen
Elizabeth says
February 28, 2013 at 4:20 pmThanks Karen, I really appreciate your positive comment 🙂
Yvonne says
February 5, 2013 at 9:37 amHi,
Can you please tell me where I can buy the seaweed sprinkle?
thanks, Yvonne
Elizabeth says
February 6, 2013 at 7:57 amHi Yvonne – a local Shetland company called Bod Ayre Seaweed makes the seaweed sprinkle. Their website is here: http://www.seaweedproducts.co.uk/organic-edible-seaweeds but for some reason the 40 gram Seaweed Sprinkle grinder is not available on their website. Maybe they just haven’t added it yet. You could try phoning them, or alternatively, I buy mine from Scoop Wholefoods in Lerwick – and it costs less than £4. I’m pretty sure they’d post you one. http://www.scoopwholefoods.co.uk/Home.aspx