Pesto Chutney

Servings: 4
Cook Time: 5 minutes
Prep Time: 5 minutes
Ready In: 10 minutes

Ingredients:
Choose any herb that you want in this pesto
Tahini
Sea palm
Nori Seaweed
Entire Lemon for Lemon Juice
1 cup and 2 tbsp of Olive oil or Vitamix
Fennel root
1 tsp mixed ground Cumin seed, Coriander seed, and Cardamon
1/2 tsp grounded Black Pepper
Sea Salt to taste
1 cup of pumpkin seeds (Can be substituted with Almond Butter)

Directions:
1. Chop the fresh herbs in their entirety, including the stems when applicable. Set aside.

2. Place the tahini, sea palm, lemon juice and 1/2 cup of olive oil into a food processor or Vitamix.

3. Process for 5 to 10 seconds, then add half of the fresh herbs and fennel root. Blend for 20 seconds.

4. Add the remaining 1/2 cup of olive oil, the remaining fresh herbs and fennel root, cumin, coriander, salt and black pepper. Blend again for 2 full minutes.

5. If your pesto is really thick, add another 1 to 2 tablespoons of olive oil until the consistency is smooth and creamy.