These delicate crackers are best stored in the fridge. They may be crisped by reheating in the oven. The crackers are served here with parsley pesto. The recipe makes 1½ cups pesto, enough as a sauce for 300g raw pasta. One large bunch of parsley will produce 1 cup chopped parsley — easily achieved in your food processor.
|2 cups||Mixed nuts, 300g, eg. cashews, almonds, hazelnuts (Main)|
|1 tsp||Flaky sea salt|
Topping for the crackers
|1 sprinkle||Flaky sea salt|
|1 sprinkle||Sesame seeds|
|1 sprinkle||Nigella seeds|
Pesto (makes 1½ cups)
|3 cups||Broccoli florets, chopped (Main)|
|1 cup||Chopped parsley|
|1 tsp||Dried basil|
|5 cloves||Garlic, peeled|
|¼ cup||Pine nuts|
|¼ cup||Extra virgin olive oil|
|¼ cup||Grated parmesan cheese|
To make the crackers
- Preheat the oven to 180C. Line two baking trays with baking paper.
- Place the nuts, egg and salt in a food processor or blender. Whizz until very fine. A little oil comes out of the nuts. This will help make a stiff paste.
- Divide the dough into two and place directly on the baking paper. Roll out into 2 rectangles about 2-3mm thick. Trim the edges.
- Cut into slices or squares with a sharp knife. Spray with a little water then sprinkle with the salt and seeds. Bake for about 10 minutes, until golden.
- Cool then store in an airtight container. Great served with spreads or as a snack.
To make the pesto
- Steam or microwave the broccoli, until tender but still bright green. Cool a little.
- Place the parsley, basil, garlic, pine nuts, olive oil, parmesan and broccoli in the food processor. Blend until smooth, scraping down the sides once. Season.
- Serve as a dip or spread — add a little lemon juice or extra olive oil to taste — or serve as a sauce with pasta. If serving with pasta, thin with a little of the cooking water before tossing with the pasta.
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