Nori Seaweed Pesto

Name: Nori Seaweed Pesto
Prep time: 10 min
Total time: 10 min
Yield: 200 ml
Cuisine: Mediterranean
Ingredients: 50 g Nori; 100 g Sesame Seed; 100 ml Olive Oil

Independent adaptation of a publicly published Mauro Uliassi recipe. Not affiliated with, sponsored by, or endorsed by Mauro Uliassi.

Pesto from a three-star kitchen.

Ratio

Olive Oil 100 ml

Ingredients

Nori — 50 g
Sesame Seed — 100 g
Olive Oil — 100 ml

Method

This sauce needs a blender — the jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

Provenance

Mauro Uliassi works in Adriatic seafood / modern Italian at Uliassi; credentials include Michelin 3* (Uliassi, Senigallia).

Adapted from a Mauro Uliassi recipe (Mauro Uliassi / Great Italian Chefs (cuttlefish tagliatelle)).

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces.

What do the quantities mean?

Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Mauro Uliassi / Great Italian Chefs (cuttlefish tagliatelle) (published as “Nori Seaweed Pesto”). Full citation lives in Provenance.