This delicate pesto works well as a topping for raw nut cheese crackers With Some Extra adding some oil or as a sauce for a courgette pasta.
3/4 cup tightly packed sage
1/4 cup flat leaf parsley
1/2 cup walnuts, soaked for 8 hours and dehydrated
Juice of 1/2 lemon
1 tbsp garlic, crushed shoot removed
1/2 tsp Himalayan salt
2 tbsp nutritional yeast
1/4 cup + 2 tbsp olive oil
Grind all ingredients except olive oil in the food processor and chunky but thoroughly Until mixed.
Add olive oil and process consistency Until Desired is reached. A bit of chunkiness With This pesto works well so do not over process!
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