Bull kelp salsa verde recipe

Prep time: 20 min

Cook time: N/A min

Serves: 4


1 package or 20g Wild origins Bull Kelp
200 ml water
2 bunches flat leaf parsley
1 tbsp dijion mustard
2 tbsp sherry vinegar
2 medium sized shallots
1 lemon freshly squeezed
250 ml virgin canola oil
250 ml extra virgin olive oil
1 pinch red chile flakes
salt and pepper to taste


Begin by boiling 200 ml water and pouring it over the Bull Kelp. Let sit for 10 minutes and then chop the kelp into 3 cm pieces. Add the kelp and its soaking water to the blender.

Wash and coarsely chop parsley, add parsley and all other ingredients except the shallots to the blender and puree until you have achieved the texture of a pesto. Then peel, finely mince and incorporate shallot by hand using a spatula. Season with salt and pepper. The amount of salt you add will help to balance the acidity in the sauce. Store in the fridge until needed or use immediately. This can be stored in the fridge for up to a week.