Go Back
A small bowl with nordic pesto and a large bowl filled with smoked shrimp.

Nordic pesto with smoked shrimp

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.

Course Starter
Cuisine Scandinavian
Prep Time 10 minutes
Author Eva


  • 30 g fresh parsley leaves (about 1 cup)
  • 40 g Västerbotten cheese
  • 100 ml cold-pressed rapeseed oil
  • 20 g sunflower seeds
  • 1 garlic clove
  • 1/4 tsp salt
  • 600 g smoked shrimp
  • ice cubes (for serving)


  1. 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.

  2. 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.

Recipe Notes

If the pesto consistency is too thick to blend evenly, add a little oil to ease the process.