Karengo Pesto is delicious as a spread or garnish with a variety of foods.
We believe karengo should be a pantry staple – it’s a rich source of plant protein (the highest of all seaweeds), and rich in vitamins and nutrients essential for good health. It’s also extremely versatile in the kitchen because of the different flavours that can be enjoyed, depending on how it’s prepared. Re-hydrated karengo has a flavour similar to that of mild anchovy. When eaten dry (from the bag), it can take more of a mushroom flavour. If you are roasting it, use a low heat as it’s delicate and easy to burn. You can buy the leaves (wild harvested or farmed), flakes or seasoning from Pacific Harvest.
2 tbsp each of Karengo flakes & granules
3 shallots, minced
Zest of 1 lemon
1/3 cup macadamia oil
1/2 cup light olive oil
2 tbsp cider vinegar
2 tbsp finely chopped macadamia nuts
2 tbsp small capers, crushed
Freshly ground black pepper
Combine Karengo flakes, finely chopped shallot and olive oil in a skillet.
Gently warm the mixture over very low heat, stirring for 5 minutes or more to infuse the flavours.
Remove from heat and stir in capers, black pepper, zest, vinegar and nuts.
Gradually incorporate the Macadamia oil.
Set aside to cool down.
Tip: Karegno Pesto can be made quite chunky and used as a garnish or dressing on vegetables or, it’s also delicious when ground finer in a food processor) and can be turned into a spread Pair it with tomatoes, roast vegetables, feta cheese or just use as a dip for raw vegetables.