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Kelp Pesto


-½ cup pine nuts or crushed nuts

-3 ¾ oz fresh kelp, or 1 ¼ oz dried kelp soaked in cold water for 20 minutes, finely chopped

-2 ½ oz fresh basil

-½ cup grated parmesan cheese

-5 tbsp olive oil

-1 garlic clove

-black pepper


Place the pine nuts or mixed nuts in a dry frying pan over a medium heat and toast for a few minutes. Leave to cool. Place all ingredients in a blender and blitz until a sauce forms.


-From “The Seaweed Cookbook” by Caroline Warwick-Evans & Tim Van Berkel


Seaweed Chips

This recipe can be made with kelp, grapestone, or nori. Try all three! Some people claim it even tastes like bacon!

Simply pan fry over medium high heat pieces of dried seaweed in a little oil. Take off the heat when edges just start to turn golden, usually about 3-5 minutes. Sprinkle with salt and you've got an incredible seaweed snack!


Add other seasonings as you wish- fresh or dried garlic, chili flakes, and nutritional yeast are some of our favorites. Kids love these!!

The chips can also be crumbled and sprinkled on eggs, popcorn, avocado toast, salads, noodle bowls, etc!


Seaweed Compound Butter

A good compound butter can be a game changer for the home cook. Excellent on a piece of bread, or used as a finishing for fish, chicken, beef or vegetables. This can be made with any combination of the following seaweeds: Nori, kelp, sea lettuce, grapestone and toasted nori flakes.


1 stick of salted butter, softened

2 T ground dry seaweeds

optional- 1/2 tsp lemon zest

You can grind the seaweeds in a food processor, spice mill, blender, whatever you've got. Or just chop very fine. Mix with softened butter and zest if using either by hand or with a food processor. Store in a jar or roll into a log and wrap with parchment paper, and keep in the fridge.