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.