Guacamole topped with seaweed pesto

Serves: 6 Prepare & Cook:


  • 70g wakame
  • ½ red onion, finely chopped
  • 110g capers, drained and chopped
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1½ tbsp sesame oil
  • 1 garlic clove, crushed
  • 2 avocados, chopped
  • 4 tbsp olive oil
  • juice of ½ lemon
  • 1 tbsp white sesame seeds, toasted, plus ½ tbsp to garnish
  • ½ tbsp black sesame seeds, toasted, to garnish
  • micro herbs, to garnish (optional)
  • crackers, to serve


  1. Soak the wakame in iced water for 45 minutes. Drain in a sieve, pressing to remove any excess liquid.
  2. Thinly slice into strips and add to a bowl with the onion, capers, soy sauce, vinegar, sesame oil and garlic. Stir to combine.
  3. Put the chopped avocado, olive oil and lemon juice in a bowl. Mash well with a fork, then season.
  4. Using a mortar and pestle, grind the white sesame seeds and ½ tsp salt to a powder.
  5. Spoon the guacamole onto a large plate, top with the seaweed pesto and sprinkle over the sesame salt. Garnish with black and white sesame seeds and a few micro herbs, if using. Serve with crackers on the side.

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