Recipe Directions
1. Stuff the basil and spinach leaves with garlic and drained walnuts and shoyu into food processor and process, adding olive oil to thin just enough for processing. I found that if you process until the nuts are the size of grated Romano cheese, the flavor is not too homogenized and it looks great!
2. Spread out roma slices onto serving tray and dollop a spoonful onto each one and top with one or two pine nuts.
3. Adjust shoyu for saltiness. All measurements are approximate and number of servings will depend on how much you put on each slice.
Mr. Mickmaster's Thoughts
By Mr. Mickmaster A yummy appetizer/finger food.
You won’t believe there’s not cheese in it.
The addition of the spinach is to “cut” the basil and keep the cost down.It will be just as healthy (or healthier) and the strong basil flavor will still come through.
Add some pine nuts into the processor to make deluxe version.
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Comments
Top voted
Mr. Mickmaster
Nov 18, 2010
I forgot to mention that it's adapted from a recipe by Joy Thomas that itself is adapted from "The Joy of Cooking." Credit where credit is due...
lalovelady
Dec 18, 2010
This is fabulous and so are you! Keep em coming!!
zhanna8
Nov 18, 2010
how colorful... sounds good too. thank you!
All
lalovelady
Dec 18, 2010
This is fabulous and so are you! Keep em coming!!
Kendra Far Above Rubies
Nov 18, 2010
looks good...I love recipes that I don't have to spend a lot of time with.
Mr. Mickmaster
Nov 18, 2010
I forgot to mention that it's adapted from a recipe by Joy Thomas that itself is adapted from "The Joy of Cooking." Credit where credit is due...
zhanna8
Nov 18, 2010
how colorful... sounds good too. thank you!
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