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Pine Nut Parmesan   

  • Author: Samantha Gowing
  • Total Time: 24 hours 10 minutes
  • Yield: Makes 2 cups 1x


Crumble over a raw pasta dish or salad to satisfy any parmesan craving.


Units Scale

3/4 cup water
1 1/2 cups raw pine nuts
3/4 teaspoon sea salt
1/4 teaspoon probiotic powder (2 capsules)


  1. Place the water, pine nuts, and salt in a Vita-Mix or blender and process until smooth.
  2. Add the probiotic powder and blend briefly to mix.Spread the pine nut mixture thinly onto Teflex-lined dehydrator trays.
  3. Set the dehydrator to 105 degrees F and dehydrate until completely dry, about 24 hours.
  4. Crush the Pine Nut Parmesan by hand and store in a tightly covered container in the refrigerator.
  5. It will keep for up to 2 weeks.
  • Prep Time: 10 minutes
  • Cook Time: 24 hours

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