Seaweed Pesto


  • 10 grams dried finger kelp
  • 2 cloves of garlic
  • 100 grams ruccola
  • 100 grams almonds
  • Dash of lemon juice
  • 6-7 tbs olive oil
  • Salt and pepper to taste
Seaweed Pesto
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Instructions for this recipe

Boil some water in a pot, add seaweed and let simmer for 20 minutes. Sift out the water and pour the seaweed in a blender with garlic, ruccola, almonds and lemon juice. Add olive oil while the blender is running until you get the desired consistency. Season with salt and pepper.

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