Basil Pesto Seed Cheese
6-8 cups
This is a yummy Pesto Seed Cheese that can be eaten by itself, with sliced vegies, raw chips or crakers or used as a cheese for lasagna or pizza. Hope you like it!
Ingredients
- 2 cups Sunflower Seeds, Soak for 6 hours, drain and rinse well.
- water, Enough to cover the sunflower seeds in the blender.
- ½ cup Lemon or Lime Juice
- 1 cup Sun Dried Tomatoes, Cover with water in a jar and soak for 1 hour or longer.
- 3 Medium sized Carrots, Scrub and Chop
- 1 Large Bunch of Fresh Basil
- ¼ teaspoon kelp
- Salt to taste (This will vary depending on how salty your Sun Dried Tomatoes are)
Preparation
Put everything in a high speed blender and blend until smooth. Add more water if needed to keep mixture moving. Adjust saltiness according to taste. ENJOY!
Comments
Melanie writes: (November 08, 2007)
I made this recipe tonight, and I liked it a lot. I made half the proportions and watered it down a bit to use as a sauce over kelp noodles.. However, I adapted the ingredients a bit. I found I wanted more flavor, so I added 6 cloves of garlic, a bit more kelp and about 3 TBs of dulse. I used a whole container of basil from Trader Joe’s for just half the recipe, so I think if I’d made the entire proportion, I would have needed a huge quantity of basil (to suit my taste buds anyways.) I think this is a good basic recipe which can be adapted for various desires. It’s very filling and hearty. Thanks for the recipe!!
sobizaar writes: (February 04, 2008)
is there something i can use instead of kelp?
Marysia writes: (February 10, 2008)
After you blend it. do you put it in a cheese cloth to drain?
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