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.
Pesto with a twist!
- 45 grams fresh basil leaves
- 30 grams pine nuts, lightly toasted
- 130 ml extra virgin olive oil
- 1 tbsp Shetland seaweed sprinkle
- pinch sea salt
- 60 grams Parmesan cheese, finely grated
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.
DetailsPrep 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.