We made this dip on the final day of the raw food cooking class. I like most dips, but this one had my coming back for more… and more… and more…
It was just so delicious.
Easy too 🙂
It definitely goes on my list of favourites.
1 ½ cups of pecans (previous soaked and dehydrated)
2 Tbsp. sliced leek
1 ½ Tbsp. lemon juice
½ Tbsp. Tamari
½ Tsp. minced garlic
Large pinch of sea salt
2 Tbsp. parsley, minced
Place pecans in processor and process to a medium grind
Add leek, lemon juice, tamari, garlic and salt and pulse, do not over mix.
Add minced parsley and pulse.
Eat straight away with flaxseed crackers or store in an airtight container in the fridge for up to 1 week.
See if you can’t stop at one just one taste…
Giving credit where credit is due…
Another lovely dip from Karen’s Raw Food Course