Recipe courtesy of Nuts for Life (www.nutsforlife.com.au)
Ingredients
- 4 tablespoons pine nuts
- 2 cups fresh basil leaves
- 1 large avocado
- 1/4 cup lemon juice
- 2 tablespoons water
- 1/4 cup grated parmesan
- Salt and pepper, to taste
- 2 pita bread and pine nuts, to serve
Instructions
- Combine pine nuts, basil leaves, avocado, garlic and lemon juice in a food processor and pulse for 30 seconds or until combined. Add water and process until smooth.
- Transfer pesto to a small bowl and stir in parmesan, season with salt and pepper.
- Lightly coat 2 pita breads in olive oil and roast on an oven tray at 350°F until crisp and crunchy. Break up pita bread into bite size pieces.
- Serve dip with pita pieces and additional pine nuts to top the dip.
Tip: Store in an airtight container or jar and keep in the refrigerator. Best used within five days.
Recipe courtesy of Nuts for Life (www.nutsforlife.com.au)
Ingredients
- 7 ounces raw Brazil nuts, chopped
- 1 clove crushed garlic
- 12 ounces low fat ricotta
- 2 teaspoons finely grated lemon rind
- ¼ cup chopped flat leaf parsley
- 2 tablespoons grated parmesan
- cracked black pepper to taste
- 4 large field mushrooms
Instructions
- Preheat oven to 400°F.
- Place the Brazil nuts, garlic, ricotta, lemon rind, parsley, parmesan and pepper in a large bowl and mix together until fully combined.
- Clean the mushrooms and remove the stems.
- Divide the ricotta mixture between the mushrooms, piling in the center cavity of each.
- Transfer the mushrooms to an oven tray lined with foil. Bake for 15 minutes or until mushrooms have softened and ricotta mixture is golden on top.
Recipe courtesy of Nuts for Life (www.nutsforlife.com.au)
Ingredients
- 14 ounces dark chocolate, chopped
- 14 ounces sweetened condensed milk
- 1 cup Brazil nuts, chopped
Instructions
- Place the chocolate into a microwave safe bowl and melt the chocolate in the microwave in 20-30 second increments until the chocolate is completely melted (around 90 seconds).
- Remove the bowl from the microwave and pour in the condensed milk and chopped Brazil nuts. Stir until combined, noting it will feel quite dense.
- Pour the mixture into a parchment lined brownie pan (8 x 8″) and smooth with the back of a spoon.
- Place it in the fridge for 2-3 hours to set or until the fudge is firm.
- Cut into 36 small pieces and store in an airtight container in the refrigerator.
Recipe courtesy of Nuts for Life (www.nutsforlife.com.au)
Ingredients
- 7 eggs
- 2 tablespoons self-rising flour, sifted
- 2 tablespoons chopped parsley
- 2 tablespoons chopped basil
- 2 1/2 ounces raw pine nuts
- 2 1/2 ounces goat’s cheese, roughly crumbled
- Cracked black pepper, to taste
- 3 1/2 ounces cherry tomatoes, quartered
- 2 tablespoons chopped chives
Instructions
- Preheat oven to 350°F. Spray six (¾ cup capacity) ramekins lightly with oil spray.
- Place the eggs in a bowl and whisk lightly. Add flour, herbs, pine nuts, goat’s cheese and pepper. Stir until just combined.
- Divide mixture between the ramekins. Place a few cherry tomato pieces in each ramekin.
- Bake for 20 minutes or until golden and set.
- Remove from oven, stand for 5 minutes then serve warm or refrigerate until ready to serve.
