4 servings
MACADAMIA PESTO
2 cups loosely packed fresh basil leaves
1 cup macadamia nuts, soaked
2 garlic cloves
3 tablespoons extra-virgin olive oil
1 tablespoon nutritional yeast
½ teaspoon pink sea salt
CHIPS
3 zucchinis
1. MAKE THE PESTO: Pulse the basil, macadamia nuts, garlic, olive oil, nutritional yeast and sea salt in a food processor until everything is well incorporated but not completely smooth. Set aside.
2. MAKE THE CHIPS: Preheat the oven to 400°F. Slice the unpeeled zucchinis into thin rounds using a mandoline or sharp knife. Spread a dollop of the pesto onto each slice, smearing with the back of a spoon, and then transfer to a baking sheet. Bake until golden and crisp, 10 to 15 minutes. Store in an airtight container at room temperature for up to a week.
https://www.purewow.com/recipes/cheesy-pesto-chips