a recipe reminiscent of Cyan Nori
Nori Pesto
New York-based chef, food stylist and recipe developer Camille Becerra created the perfect salty, textured pesto with nori as its base — great as a spread, dip or mixed through pasta.
you’ll need —
¼ cup of pumpkin or sunflower seeds
¼ cup of neutral oil, such as sunflower, grapeseed, safflower or rice bran
3 sheets of nori, cut into 5 cm pieces
1 cup of flat-leaf parsley - leaves only, no stems
2 Tbsp rice vinegar
¼ tsp salt
to make —
1. In a food processor, add the pumpkin seeds, oil and nori and pulse to combine. Process for 30 seconds, until all the seeds have broken down.
2. Add the parsley leaves, and process until it resembles a chunky pesto.
3. Add the vinegar and salt, and process for another 30 seconds until well incorporated.
NOTE: use the same day, or store in a lidded container in the refrigerator for up to 3 days.
