![](https://www.pinterest.com/pin/create/button/?url=https://algseaweed.com/recipe/tomato-pesto-australian-seaweed/&media=https://algseaweed.com/wp-content/uploads/2017/03/TOMATO-PESTO.jpg&description=Products used in this recipe - Alg Seaweed <a href="https://algseaweed.com/product/original-seaweed-sprinkles/">Tasmanian Wakame</a> or <a href="https://algseaweed.com/product/rainbow-seaweed-flakes-40g/">Rainbow Seaweed Flakes</a> data-pin-do=)
Seaweed Tomato Pesto
By sarah Tasmanian Wakame Seaweed Flakes, Rainbow Seaweed Flakes
January 4, 2017
Products used in this recipe - Alg Seaweed Tasmanian Wakame or Rainbow Seaweed Flakes
- Prep: 20 mins
- Yields: Serves 4
Directions
1Preheat the oven to 180 degree Celsius and roast pine nuts for 5-10 minutes until golden. Ultimately, use a fry pan to dry toast pine nuts until golden. Place sundried tomatoes, bush tomatoes, garlic, parmesan cheese, pine nuts and basil in a food processor to chop finely. Transfer mixture to a medium mixing bowl. Add olive oil into the mixing bowl and mix well. Sprinkle Alg Seaweed before serving.
2Use #sprinklewithAlg and #AlgRainbowSeaweed to tag your creations
Categories - snacks
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