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Seaweed Tomato Pesto

By sarah  ,

January 4, 2017

Products used in this recipe - Alg Seaweed Tasmanian Wakame or Rainbow Seaweed Flakes

  • Prep: 20 mins
  • Yields: Serves 4


150g sundried tomatoes

1 tsp bush tomatoes

½ clove garlic

20g parmesan cheese

¼ cup pine nuts

¼ cup basil

4 tb extra virgin olive oil

1 tsp Alg Seaweed Tasmanian Wakame or Rainbow Seaweed Flakes


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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