Cheezy Pesto Nori Crackers

- January 24, 2011

The first step in this recipe is to soak your raw nuts overnight and soak the seeds for 2 hours.

Drain them well and dry on paper towels. The rest is super easy, just throwing ingredients into the food processor. It helps to lay everything out first.

Here are the ingredients needed:
1/2 C raw almonds, soaked over night
1/2 C raw sunflower seeds, soaked 2 hours
1/3 C raw pumpkin seeds, soaked 2 hours
1-2 T fresh lemon juice
1 tsp dried rosemary
6 fresh basil leaves
small bunch of fresh parsley
2 small cloves garlic
pinch of sea salt
3 drops of wheat free tamari
2 T nutritional yeast
2 sheets of Nori seaweed
Process all of the ingredients, EXCEPT the Nori sheets, in a food processor until crumbly but sticks together when pressed between your fingers. If too dry moisten a bit with some water. Lay out the Nori sheets on a Teflex dehydrator tray. Using the back of a spoon, spread the cheezy pesto onto the Nori sheets evenly.

Dehydrate for 3-4 hours on 110 degrees or until the cheezy pesto sticks to the Nori and is crispy. Cut into squares with very sharp kitchen scissors. Catch all of the crumbs and save, to sprinkle on other foods. Enjoy the crackers as is or crumble onto a raw vegetable soup or a tossed salad.
These are so good!! They are so full of flavor and taste so rich you really only can eat 3-4 at a time. I stored mine in an airtight container at room temp. and they stayed good for three days--then they were gone. Yummy!

+JMJ+Today I am grateful for kids that tell the truth. I love you M.A.D. :)