The pesto can be made up to a week in advance, and then baked just before serving.
Prep time: 30 min. Cooking time: 20 min. Makes enough for 60 as an appetizer
Ingredients
- 1 cup walnuts
- 2 cups fresh basil
- 4 cloves garlic, pressed
- ½ cup olive oil
- Salt & pepper
- 60 mini whole wheat pitas
Directions
- Lightly dry roast the walnuts in the oven, toaster oven or small pan to bring out the flavor. Put them in a food processor with the basil and garlic, and process until chopped finely. Add just enough olive oil to bring it together, and salt and pepper to your taste, and process again until smooth.
- If you don't have access to much fresh basil, you can split the 2 cups into some other type of herb or green. Some basil with parsley and/or watercress is nice.
- Place a small spoonful of the pesto on each mini pita, and bake for about 15 minutes at 350 degrees F. You could also do this with any kind of whole grain cracker or toast without baking.
© Heather Nauta . heather@healthyveganrecipes.net
Disclaimer: This website is for educational purposes only, from the research,
education and experience of Heather Nauta. It is not intended as medical advice.
Disclaimer: This website is for educational purposes only, from the research,
education and experience of Heather Nauta. It is not intended as medical advice.
