BASIL PESTO NUTS

INGREDIENTS:

Makes 9 Portions:

  • 100g Cashews
  • 100g Almonds
  • 100g Pecans
  • 50g Sunflower seeds

FOR THE PESTO:

Makes enough for 9 portions:

  • 1 clove of garlic
  • 40g of a red onion
  • 80g of sunflower seeds
  • 10g of fresh Basil
  • 30g of nutrional yeast flakes
  • Juice of 1 whole lemon 20ml
  • 5ml dash of apple cider vinegar
  • 10ml of cold pressed olive oil

METHOD:

  • Firstly, weigh out all your nuts and seeds and place all together into one bowl
  • Add all of your pesto ingredients to your blender or food processor and pulse for 1 minute keeping it nice and chunky with a nice bit of texture. Add a small amount of water if it needs it to help blend.
  • Pour your pesto onto your nuts and mix well so all of your nuts are coated
  • Leave to marinade for 2-3 hours
  • Place on a lined baking tray and cook on 180oc for 30 minutes until the nuts are dry and have a crunchy texture
  • **These also work perfectly well in a dehydrator if you have one. dehydrate on 42oc for 12-18 hours**