You can make this pesto equally well with fresh seaweed or dried seaweed that you have reconstituted. Simply soak the dried seaweed in cold water to refresh before using. My favourite seaweeds for this pesto are the softer varieties of laver (nori).
4 cups (1 L) chopped seaweed leaves
1 cup (250 mL) toasted sunflower seeds
1 Tbsp (15 mL) chopped garlic
½ cup (125 mL) grapeseed oil
2 Tbsp (30 mL) light miso paste
1 tsp (5 mL) sea salt
1 tsp (5 mL) hot sauce
Heat a stockpot of water over high heat. Add the seaweed and cook for 1 minute, or until the seaweed softens. Drain and allow to cool slightly.
In a food processor, add the seaweed, sunflower seeds, and garlic. Pulse to chop up. Purée to a paste, adding the oil in a slow and steady stream. You should have a smooth paste at this point. Season to taste with miso, salt, and hot sauce. Purée until smoothly mixed. Transfer to a storage container to refrigerate for 1 week, or freeze for up to 3 months.
MAKES ABOUT 2 CUPS (500 mL)