Foraging for sea beet

A walk along the coastal paths : Nature provides – Sea Beet


Sea beet Pesto



250g Sea beet

100g Cashew nuts

50g Parmesan grated

2 Cloves of garlic

Pinch alexander seeds

Pinch sea salt

Pinch sugar

Juice of a small lemon

130ml Rapeseed oil



Wash and trim the sea beet, then place all the ingredients in a food processor and blitz on high speed until well combines.

Place in a sterilized jar, top with a circle of greased proof paper and place in the fridge. Will keep for 1 – 2 weeks in the fridge.

This recipe can be used to top a portion on line fish, mix though pasta dishes or simply eat on its own with crusty bread or crackers.



By Deb4food

I am a qualified chef with over 16 years experience in the food industry. My previous experience as a head chef has initiated my creativity and artistic flair, which can be seen in my innovative dishes. I volunteer as a Super Food Revolution ambassador for Jamie Oliver's Food Revolution in Devon and Cornwall, and a community chef for likeminded projects.

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