Up at the crack of dawn – garden watered – lunches packed – Orthodontist appointment completed and zoom off to work…
Meanwhile… back at home my basil cheese is dehydrating…
2 cups pine nuts
1 cup fresh basil chopped finely
1 Tbsp lemon juice
1/2 cup water
2 cloves of garlic
1/2 tsp Himalayan salt
1/2 Roma tomato.
Place all the ingredients except the basil into the blender and blend until smooth. Pour mixture into a bowl and stir in the chopped basil.
Spread the mixture over a lined dehydrator tray (about 1/8 inch think).
Dehydrate for 8 hours then turn onto tray and dehydrate a further 4 hours or until mixture is dry. (110 degrees)
Break into pieces and store in an airtight container for up to 2 weeks.
The trick with this recipe is resisting not to eat it all before it is ready – it is that yummy it is hard to resist.
Great with salads or on soup… I might add it to a salad tomorrow.
Well it is now tomorrow night and I have only just got my internet connection up and running… so my post is delayed…
Perhaps no salad with basil cheese on it tonight – I think I will do something with the beetroots.
A long day and I have 1 more blog to write.
Giving credit where credit is due…
Jenny – tah heaps for the basil cheese recipe – again I have adjusted it to suit me 🙂
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