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1 bag spinach (washed and dried)
8 ounces pine nuts (soaked)
2 cloves garlic
2 teaspoons nutritional yeast (optional)
Dash of cayenne pepper (optional)
1/8 cup lemon juice
¼ cup hemp oil or olive oil
2/3 cup apple cider or red wine vinegar
1 to 2 cups fresh basil
1. Wash spinach and tear into manageable pieces (or if using baby spinach, leave whole, but sturdier leaves work much better). Dry well.
2. Blend all other ingredients until smooth. Pour some of the pesto dressing into a bowl with the spinach and coat well with your hands, really massage the leaves and get it in there.
3. Lay each leaf flat on dehydrator shelf, and dehydrate at 105 Fahrenheit for 8 to 10 hours. Peel leaves off carefully as they are very fragile.
Annabelle77's ThoughtsBy Annabelle77
I had made this pesto salad dressing, and had to use it up before it went bad.
I also had some spinach to use up so I thought I’d try to create my first raw recipe.
These chips/crisps are so good! They are very delicate too. Yum!
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