Stuffed Herb Pesto Holiday Appetizers

Stuffed Herb Pesto Holiday Appetizers

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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)

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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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