by Marion McConnell
Use organic ingredients where possible
3/4 cup brazil nuts
1/4 cup pepitas
1 handful rocket
2 handfuls basil leaves
1 tbsp lemon juice
2 cloves garlic, minced
1/3 – 1/2 cup EV olive oil
salt and pepper to taste
Process nuts and pepitas till fine.
Add rest of ingredients and process till blended well.
You may like to add half the greens and oil at a time, if using a small processor.
Will last for a few days stored in sealed glass jar in the fridge.
Stir through rice/quinoa/pasta dishes, spread on toast/crackers with ricotta/avocado/hummus, or eat with vegetable sticks.
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