Macadamia Nut & Sundried Tomato Spread
Author: Denise Costello
Use a cucumber for your chip! Yield: 1 Cup
Ingredients
- 1 cup raw, unsalted macadamia nuts
- 2 Tbs fresh lemon juice
- ½ cup sundried tomato, chopped
- ¼ cup Katamala olives, pitted
- ¼ tsp. Celtic or Himalayan sea salt
- 2 Tbs parsley, finely chopped (any variety)
- Black pepper to taste
Instructions
- Place the macadamia nuts in a food processor with lemon juice, and blend well. Add the sundried tomato, olives and sea salt, and blend again. The mixture will be moist and “crumbly” but not wet.
- Spoon the mixture into a bowl, and mix in the parsley throughout the whole mixture.
- This is great to fill a celery stalk, cucumber boat or in a romaine lettuce leaf topped with avocado.