Nordic pesto is a lovely parsley, Västerbotten cheese and cold-pressed rapeseed oil pesto. Use it as a dip for smoked shrimps to make a delicious Scandinavian appetizer.
Remove parsley leaves from the stems. Rinse and pat dry. Grate the cheese. Combine parsley leaves, cheese, rapeseed oil and sunflower seeds in a container or food processor. Press the garlic clove and add the salt. Pulse or blend with a hand blender.
Transfer the nordic pesto to a serving bowl. Fill another bowl with ice cubes and top with the shrimps. Serve together with the nordic pesto as a dip.
If the pesto consistency is too thick to blend evenly, add a little oil to ease the process.