1 cup walnuts, soaked
½ cup organic basil leaves
½ cup spinach leaves
3 clove garlic, chopped a bit
1½ teaspoon namu shoyu, or less to taste (or salt)
6 roma tomatoes, sliced (8-10 per tomato)
olive oil, for thinning, consistency
pine nuts, for garnish
Stuff the basil and spinach leaves with garlic and drained walnuts and shoyu into food processor and process, adding olive oil to thin just enough for processing. I found that if you process until the nuts are the size of grated romano cheese, the flavor is not too homogenized and it looks great!
Spread out roma slices onto serving tray and dollop a spoonful onto each one and top with one or two pine nuts.
Adjust shoyu for saltiness. All measurements are approximate and number of servings will depend on how much you put on each slice.
The addition of the spinach is to “cut” the basil and keep the cost down. It will be just as healthy (or healthier) and the strong basil flavor will still come through. Add some pine nuts into the processor to make deluxe version.
Mr. Mickmaster's ThoughtsBy Mr. Mickmaster
A yummy appetizer, finger food. You won’t believe there’s not cheese in it.
Print This Recipe (PDF)
Click the button below to download the printable PDF.