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 sooooo goooood! They are very delicate too. YUM
1 bag spinach, washed and dried
8 ounce pine nuts, soaked
2 clove garlic
2 teaspoon nutritional yeast, (optional)
sea salt, to taste
black pepper, to taste
dash cayenne pepper, (optional)
.125 cup fresh lemon juice
¼ cup hemp oil (or olive oil)
.66 cup apple cider or red wine vinegar
fresh basil, 1 to 2 cups
Wash spinach and tear into manageable pieces (or if using baby spinach, leave whole, but sturdier leaves work much better). Dry well.
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.
Lay each leaf flat on dehydrator shelf, and dehydrate at 105 for 8 to 10 hours.
Peel leaves off carefully as they are very fragile.