© Photo by Artutr Rutowski on Unsplash
Ingredients
-
200ml rehydrated seaweeds (wakame, sea lettuce, winged kelp, giant kelp)
-
400ml mixed greens, for example, parsley, purslane, spinach, or basil
-
100ml pine nuts
-
3 cloves of garlic
-
2 tbsp parmesan cheese
-
2 tbsp lemon juice
-
100ml olive oil
Instructions
Blend the solid ingredients in a food processor, adding olive oil and lemon juice gradually until the desired consistency is achieved. Serve on fresh baked bread or crackers and, possibly, with some cheese. The seaweed pesto keeps for 3-4 days in the refrigerator.
Source: “Seaweeds: Edible, Available and Sustainable” by Ole G. Mouritsen, published in 2013.
This seaweed pesto is served cold on bread or crackers as a snack or canapé
DISCOVER MORE
iNaturalist and Seek
iNaturalistHave you ever wondered how you can contribute to science without being a scientist? With iNaturalist, every observation can contribute to...
They Say
When Katarina Kunert traveled with us to the Arctic in 2018, she was inspired by the people, lands and water to write this beautiful poem. Anyone...
Our New Blue Futures Pathways Internships
We know that it is a difficult time for young people to find employment. We also know that Canada’s emerging Sustainable Blue Economy offers many...