70 grams (2 1/2 ounces) sea lettuce (half of a 140 gram package)
1 clove garlic
25 grams (roughly 1 ounce) pine nuts
100 ml (1/2 cup) extra-virgin olive oil
Fresh ground black pepper, to taste
60 grams (2 ounces) freshly grated Pecorino cheese
1. Combine the sea-lettuce, garlic and pine nuts in a mortar and pestle and grind into a coarse paste.
2. Add half the oil and grind together.
3. Season with salt and pepper to taste.
4. Add the remaining oil.
5. Transfer the pesto to a large serving bowl and mix in the cheese.
The pesto can be used with pasta as a salsa, dip, or accompaniment to fish and chicken.