By Chef: Diana Stobo
Posted: January 14, 2011
A great addition to any salad! What can you do with the left over almond pulp after making your fresh almond milk? Freeze it until you need it. And than make croutons! You will need a food processor and a dehydrator for this recipe!
Yield: 1 large batch
- 4 cups almond pulp
- 2 bunches fresh scallions
- 1 bunch fresh parsley
- 1 bunch fresh basil
- 1 bunch fresh cilantro
- 1 cup olive oil
- 1 teaspoon sea salt
- 1 teaspoon fresh ground black pepper
- Water as needed
1) Place all fresh herbs and scallions in a food processor fitted with s-blade and process until finely chopped
2) Add olive oil, salt and pepper and continue processing until mixed together Remove lid and add almond pulp.
3) Continue processing until incorporated, add water as needed to make a batter-like consistency.
4) When ready, remove blade and with a spatula, scrap all batter into a pastry bag fitted with large round or star tip.
5) Prepare Excalibur trays (appx 3) with Paraflexx sheets and squeeze pastry bag onto little half inch droplets. Imagine a half size of a Hershey’s “Kiss”.
6) Dehydrate at 115 degrees for 24 hours.
Store in Airtight container.