Tomato Pesto with Wakame


  • 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.



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