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Recipe by adam guthrie Prep. Time: 20 min.
Place in a blender 2 bunches of basil.
1 cup pine nuts.
1 garlic glove.
2 tbsp nutritional yeast.
1 tsp salt.
1 tbsp lemon juice.
1/2 a cup water.
Pulse until smooth consistency. Thinly slice 4 tomatoes, finely slice 1/2 onion into crescent shapes.
Thinly slice the black olives into circles.
To assemble place 12 flaxseed crackers on a platter. Spread over some pesto to cover the cracker.
Place 4 pieces of sliced onion on top of the pesto. Place 8 black olive slices on top of the onion.
Top with 4 or 5 arugula leaves. Place 2 slice of tomato on top of the arugula. Sprinkle some ripped basil leaves on top.
Sprinkle with a little pinch of salt. Sprinkle with a couple of drops of olive oil. Serve.
Recipe by ifeelgood.com.au
For Pesto
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