© Photo by Artutr Rutowski on Unsplash
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
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
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