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Seed Crusted Pesto Ball
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| Like a cheese ball but a thousand times better. More flavorful and so much healthier. Serve with vegetable slices and gluten free seed or nut crackers (homemade on page or Mary’s Gone Crackers), or use as a pizza or pasta topping. | |
| 3 large handfuls | organic spinach leaves |
| 3/4 cup | raw cashew pieces |
| 1/2 cup | nutritional yeast |
| 1 teaspoon | sea salt |
| 1 large clove | garlic, peeled and roughly chopped |
| 2 tablespoons | raw pepitas, (pumpkin seeds), finely chopped |
Blend in a food processor until sticky, scrape off the sides and form into a ball, then roll in the chopped pumpkin seeds.
Cover with plastic wrap if you’re not serving immediately, since it will oxidize and turn brown eventually although covered with pepita seeds, no one will
notice and of course it still tastes amazing.
Serves a large group, depending on serving sizes
Time: 5 minutes 11
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