KitchenRecipes

Nut and seed crackers with vegan pistachio pesto

We are in love with pistachio these days! It’s quickly turning into one of our favorite bases for breads, crackers and condiments.

Check out the recipe below for an easy summer aperitif. The crackers bake in in a flash, so you don’t need to brave the heat by keeping the oven on too long. The vegan pesto is as a simple blend of organic pistachios, our garden’s herbs and homemade EVOO. Then we add a little pink pepper to kick it up a notch. It is versatile as ever, as it pairs awesomely with pasta, salad and works as a great dip.

Buon appetito!

Ingredients (serves 6)

For the crackers

  • 1 cup raw, unsalted pistachios
  • 1/2 cup raw cashews
  • 1/3 cup chia
  • 1/2 cup water
  • 1 tbsp EVOO
  • A dash of salt

For the pesto

  • 1 lb basil
  • A handful of thyme, mint and parsley
  • 1 cup raw, unsalted pistachios
  • 2 tbsp EVOO
  • 1 tsp pink pepper
  • A dash of salt

Prep time

  • 10 minutes

Cooking time

  • 20 minutes

Total time (prepping +cooking)

  • 30 minutes

Method

For the crackers

  • Heat your oven to 165 C (about 330 F).
  • Put the cracker ingredients in a blender and blend on high speed for 2 minutes, until a paste forms.
  • Spread the paste on a parchment paper-covered baking sheet with a spatula, trying to keep the cracker height as even as possible. Do not wash the blender.
  • Cut the paste with a wet knife to form the crackers.
  • Place the baking sheet on the top rack in your oven.
  • Bake for 20 minutes, then let crackers cool before serving.

For the pesto

  • Blend all ingredients, raw, on high speed for 5 minutes.
  • Refrigerate until crackers are ready to be served. Keeps up to 3 days in the fridge.

Michelle Calcatelli

Michelle Calcatelli

Planter-in-Chief

Hi there! My name is Michelle. I’m an American living in Italy, mom of two girls, a lover of travel, music and good food shared with loved ones. I am a freelance grant writer and a former agricultural development practitioner, having worked mostly in rural Africa for 18 years. I look forward to creating a space here – with your help – where we can exchange dreams, ideas and kindness to start shaping a better tomorrow.

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