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.
Crackers
| 2 cups | Mixed nuts, 300g, eg. cashews, almonds, hazelnuts (Main) |
| 1 large | Egg |
| 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 |
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Directions
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.
