Pestos with Brittany Seaweed
An essential ingredient in pasta dishes, pesto is also a versatile culinary aid. Our Basil & Seaweed Pesto and our Sun-dried Tomato & Seaweed Pesto Seaweed Pesto, both 100% plant-based, are perfect on toast or in puff pastries as an appetiser, in a sandwich, on a pizza, or as a dressing for mixed salads...
Savour Italy with our pestos and these three recipe ideas created by our chef.
Everyday dishes that bring sunshine to your plate...
All the ingredients
Jars of 100g la belle-iloise Brittany Seaweed Pestos
Puff pastry
Egg yolks
Seeds (sesame, poppy)
Tomatoes
Buffalo Mozzarella
Mixed salad leaves
Balsamic vinegar
How to use it?
Pesto Twists
Spread our pesto (of your choice) on puff pastry and sprinkle with grated Parmesan cheese. Fold the pastry in half and cut into 1 cm wide strips. Twist each strip slightly. Place the twists on a baking tray, brush with egg yolk and sprinkle with sesame or poppy seeds (optional). Bake for 15 minutes at 180°C, and they're ready!
Caprese Salad with Pesto
Cut 4 tomatoes into thin slices and arrange them on a large plate. Place a ball of Mozzarella di Bufala in the centre and add a handful of mixed salad leaves. In a bowl, mix 1 jar of our Basil & Seaweed Pesto with a few tablespoons of olive oil to loosen it up. Spread the pesto over the plate and finish with a drizzle of balsamic vinegar. Serve chilled!
Bruschetta with Pesto and Grilled Vegetables
Cut southern vegetables into cubes: courgettes, aubergines, peppers, etc. Fry them in a pan for 10 minutes with olive oil. Spread one of our pestos (of your choice) on slices of Bruschetta bread, top with the vegetables and add Ricotta. Bake for 5 minutes at 200°C. Bon appétit!
to capsize you taste buds
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