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cooking up a storm at the edge of the world

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Seaweed Pesto

Published on February 2, 2013 • Last updated July 18, 2014 by Elizabeth
seaweed-pesto

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.

Seaweed Pesto
by Elizabeth
Pesto with a twist!
Ingredients
  • 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
Instructions
1. Place basil, pine nuts, olive oil, seaweed and sea salt into a small bowl of a food processor.
2. Process until fine in consistency, scraping down the sides of the bowl as needed.
3. Stir in the Parmesan cheese and add a little more olive oil until the pesto reaches your desired consistency.
Details

Prep time: 15 mins Cook time: Total time: 15 mins Yield: Serves 6

I have included this recipe in Javelin Warrior’s Made with Love, Mondays food round up of from-scratch recipes.

Made with Love Mondays, hosted by Javelin Warrior

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.

 

Category: Pasta, Recipe

About Elizabeth

Solivagant. Foodie. Calls Shetland home.

Previous Post:Hummus (Tahini Free)
Next Post:Seaweed Farfalle & Pesto with Fiery Chilli Halloumi

Reader Interactions

Comments

  1. Platter Talk

    October 19, 2016 at 2:23 pm

    This is a new idea for us. I love seaweed and pesto, so look forward to trying. Thanks!

    Reply
  2. Kim Styles

    March 28, 2015 at 5:03 pm

    What a great recipe I adore seaweed and this would fab with a bowl of linguini!

    Reply
  3. Simona

    March 4, 2013 at 10:12 pm

    Not 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.

    Reply
  4. Karen S Booth

    February 28, 2013 at 3:48 pm

    This is a STUNNING recipe and super photo too! I love seaweed and how inventive to make it into pesto! Genius! Karen

    Reply
    • Elizabeth

      February 28, 2013 at 4:20 pm

      Thanks Karen, I really appreciate your positive comment 🙂

      Reply
  5. Yvonne

    February 5, 2013 at 9:37 am

    Hi,
    Can you please tell me where I can buy the seaweed sprinkle?
    thanks, Yvonne

    Reply
    • Elizabeth

      February 6, 2013 at 7:57 am

      Hi 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

      Reply

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Cooking up a storm at the edge of the world

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Welcome to Elizabeth’s Kitchen Diary, Scotland’s most northerly award-winning food blog.

I’m based in the wild and remote Shetland Islands, where I’ve been sharing my adventure-fuelling recipes since 2011.

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