SEAWEED PESTO WITH CHESTNUT CRACKERS

This pesto can be made in advance and stored in a covered container in the fridge for up to two weeks. It also freezes well. I like to serve it with Venerdi Paleo Moroccan Spice Crackers, or other rough-textured crackers.

15g (about three 10cm pieces) New Zealand dried kelp or Japanese kombu

1 tablespoon + ¾cup olive oil

2 large garlic cloves, crushed

½ cup lightly roasted almonds, coarsely ground in a food processor

¼ cup coarsely grated parmesan

½ cup flat-leaf parsley leaves

1 tablespoon lemon juice

½ teaspoon flaky sea salt

Put the kelp in a small bowl and cover with cold water. Soak for 10-15 minutes or until the kelp is soft, then drain and set aside.

Heat the tablespoon of olive oil in a small frying pan. Add the garlic and fry until light golden. Tip garlic and oil into a food processor, along with the almonds and parmesan. Process briefly to mix, then add the kelp. Continue to form a rough paste.

Keep the motor running and slowly pour half of the remaining olive oil into the feed tube. Process until incorporated but not totally smooth.

Add parsley, lemon juice, salt and the remaining olive oil. Process until just combined.

Scrape into a bowl and serve with crackers. Makes 1¼ cups