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Stuffed Herb Pesto Holiday Appetizers

Stuffed Herb Pesto Holiday Appetizers

Karen Ranzi shares her recipe for Stuffed Herb Pesto Holiday Appetizers, published in her book Raw Vegan Recipe Fun for Families: 115 Easy Recipes and Health Tips for Energetic Living. “I hope they will make your occasions extra special,” she says.

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,


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)

E-Book (Download Only)

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Also available in paperback

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.

Tip

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

A boy peels an orange next to a Christmas tree

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


A family shares salad during a Christmas meal

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

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