Bladderwrack pesto

50 g roasted sunflower seeds /pine nuts
5 g of dried bladderwrack, soaked for at least 30 minutes
25g of fresh basil
1 dl olive oil
1 small grated garlic clove
1 dl grated Parmesan cheese
2 tsp lemon juice
salt and pepper

Cut the soaked bladderwrack into smaller pieces. Mix all ingrediencies in a food processor. Store in a sealed glass jar in the fridge for at least 2 weeks. Pesto will last longer with a layer of olive oil on top. Tip: you can try tris recipe with any other brown seaweed.