- 2g dried wakame sheets
- 1 cup of sun dried tomatoes
- 1/2 cup of basil leaves
- a pinch of bush tomato
- 25g parmesen cheese
- 1/3 cup pine nuts
- salt and pepper
- 1/2 cup olive oil
- a pinch of alg Black Lava Salt
Rehydrate dried wakame with hot water (takes about 2 minutes), rinse and drain well.
Place sun dried tomatoes, bush tomato, cheese, pine nuts, pepper, salt, rehydrated seaweed and olive oil into a food processor. Blitz until ingredients combined but still chunky.
Scoop dip onto serving bowl and sprinkle alg Black Lava Salt.
Serve with seedy crackers or cut up vegetables.