Stuffed Herb Pesto Holiday Appetizers

Karen, M.A., is an award-winning author, internationally renowned lecturer, raw food consultant and chef, the mother of two children raised raw vegan and a speech, language and feeding therapist. She organizes raw food coaching programs in the United States and online. She is the author of Creating Healthy Children: Through Attachment Parenting and Raw Foods and Raw Vegan Recipe Fun for Families. Karen’s Super Healthy & Raw Vegan Coaching Certification Course with private mentoring is available on her website, SuperHealthyChildren.com,

Stuffed Herb Pesto Holiday Appetizers Ingredients

• ⅓ cup pine nuts, soaked 20 minutes
• ½ cup parsley, chopped
• ½ cup basil, chopped
• ½ cup cilantro, chopped
• 1 tomato, chopped
• Zucchini rounds
• Bell pepper, cut into pieces
• Mushroom caps
• 1 small clove of fresh garlic, minced (optional)

Stuffed Herb Pesto Holiday Appetizers Directions

• Grind the pine nuts in a food processor.
• Add the fresh herbs and, if desired, garlic and process until finely chopped.
• Spread pesto on each mushroom, pepper or zucchini slice and dehydrate at 105 degrees for three to four hours.
• For a final touch, a slice of olive can be added to the top of each dehydrated pesto appetizer before serving.

Stuffed Herb Pesto Holiday Appetizers Tip

• Pesto can be made in advance and marinated overnight in a refrigerator.

Check out Karen’s article “Raw Foods: The Greatest Gift You Can Give This Holiday Season.”

Discover Karen Ranzi’s Top 8 Tips for Getting Children to Eat Raw Foods During the Holidays!