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Pesto from the Sea

Pesto from the Sea

This green pesto owes its intense and powerful flavour to our Wakame. It is such a versatile recipe that you can experiment with the ingredients as much as you like. Serve the pesto on crackers, on a grilled vegetable sandwich, or with a bowl of pasta.

Yield: Makes one (200g) jar


½ packet (5g dry) of Wakame

⅓ cup (50g) roasted pine nuts

1 small, garlic clove, minced

1 cup (25g) fresh basil, including stems

1 cup (25g) fancy lettuce

2 tbsp extra virgin olive oil, plus extra for storing

1½ tsp lemon juice


Reconstitute the Wakame in hot water for 3 minutes, making sure all pickling salt has been washed off and squeeze out the water. Dab dry and cut into pieces.


Puree the Wakame and rest of ingredients in a food processor until the mixture forms a smooth paste.


Put the pesto in a glass jar, cover with a layer of olive oil and store in the fridge for up to two weeks.


Always serve with a clean spoon to maintain freshness.