Gluten-free nut crackers with broccoli and pine nut pesto

Jan Bilton

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

Directions

To make the crackers

1. Preheat the oven to 180C. Line two baking trays with baking paper.
2. 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.
3. Divide the dough into two and place directly on the baking paper. Roll out into 2 rectangles about 2-3mm thick. Trim the edges.
4. 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.
5. Cool then store in an airtight container. Great served with spreads or as a snack.

To make the pesto

1. Steam or microwave the broccoli, until tender but still bright green. Cool a little.
2. 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.
3. 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.

More nut based recipes from Jan

• Figgy nut cake with lemon syrup
• Gluten-free granola