Zeewierbrood boter pesto VVV Texel Fotograaf Annette van Ruitenburg

Recipes with seaweed: butter, pesto and bread

Seaweed is a versatile saline vegetable. Annette van Ruitenburg has created three recipes just for you, letting you put a nice tasting of seaweed on the table. Get to work and taste bread, butter and pesto with seaweed!

You can pick seaweed yourself on the mudflats.


20 grams of seaweed, fresh or dried
400 grams of flour from the Texel mill
3 decilitres of water; keep 3 tablespoons of this separate for soaking the seaweed
4 grams of salt
10 grams of dry yeast or 20 grams of fresh yeast
10 grams of sugar
1 teaspoon of oil

Sprinkle the seaweed with 3 tablespoons of water and let it rehydrate. Mix the flour in a bowl with the remaining water, the yeast, sugar, salt, seaweed and oil; knead everything into a dough, cover it and let it rise in a warm place. Heat the oven to 220°C. Shape a loaf of bread from the dough, put it in a baking tin and let it stand for 15 minutes. Reduce the oven temperature to 200°C and bake the bread for 50 minutes until cooked and light brown. Take it out and let it cool down on a grid.

Seaweed butter

250 grams of butter
25 grams of seaweed, rinsed and blanched
Freshly-ground white pepper
Peels of half a lemon

Put all the ingredients into a food processor and let the butter mix until everything is properly mixed. Shape the butter into a roll and leave it to stiffen in the fridge. Serve the butter in slices.

Seaweed pesto

1 lemon
3 tablespoons of dillisk (salty seaweed) or a mixture of seaweed, sea lettuce, nori, wakame
2 hard-boiled eggs
2 spring onions, finely chopped
2 tablespoons of olive oil

Cut the lemon in half, squeeze out the juice and keep it together with the pulp. Put the lemon juice into a food processor with the seaweed, hard-boiled eggs and other ingredients, and mix it all to a puree in 2 minutes.

Thanks to Annette van Ruitenburg, author of the cookbook De Smaak van Texel.

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