This seaweed pesto recipe can be made with any dried and flaked seaweed, but it works especially well with Sea Shanti’s Sea Flakes or unseasoned wakame flakes (available from all good health food stores).
Pesto is one of those wonderfully flexible recipes that you can make your own. Its delicious, easy, intuitive and packs an awesome nutritional punch! You can whip it up with any combination of fresh herbs, nuts and top quality olive oil that you fancy. Try it with coriander or basil – or both! A mix of mint, basil and parsley is lovely and fresh! Give pecans, walnuts or hazelnuts a whirl, in place of the traditional pine nuts.
We avoid the dairy (parmesan) in our recipe for a number of reasons, but mostly because it masks the fresh seaweed flavour and adds cholesterol where none is needed. Try it without, you wont be disappointed!
Use seaweed pesto as a pasta sauce in its own right, stir it into tomato sauce, dollop it into soup before serving. Add it to toasted sandwiches, dip it with your favourite crackers or raw veggies, and of course its a perfect pizza topping! Let your imagination run wild…
40g Sea Shanti’s Sea Flakes or dried wakame flakes (Tasmanian organic wakame flakes are our favourite dried pick)
Roughly 175ml extra-virgin olive oil
50g lightly roasted pine nuts
3 cloves of crushed garlic
50g fresh basil leaves, chopped
50g flat leaf parsley, chopped
Sea salt to taste
Using a food processor, combine the seaweed, herbs, nuts and garlic, and process until it resembles a coarse meal.
Slowly add the olive oil in a steady drizzle as you pulse the processor.
Processes until it is smooth and light (add enough olive oil to keep it moist and spreadable).
Season with sea salt to taste.
You can do this entire job by hand in a pestle and mortar to achieve a more textured pesto.
Store in an airtight jar or container, covered by a thin layer of olive oil. This will keep it fresh for up to a week in the fridge.
Tip #1: If the pesto is made with basil, it can darken when heated, so add it to dishes at the last minute if colour is important to you.
Tip #2: You will notice if you use dried wakame flakes that they are still hard after processing. Relax! They will soften once they soak in some liquid…