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1 parsnip
two handfuls of pepitas
a spring onion
spoon of coconut oil
pink salt
blended in mortar and pestle
press crust into tin and refrigerate
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6-8 sun dried tomatoes soaked for an hour
a handful of really raw cashews with skins
dash of olive oil
smashed together into a pesto in the mortar
add 1/2 avocado and mix until creamy
fill the crust with this filling
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top with freshly shelled peas and asparagus spears marinated in olive oil and s pinch of salt for half an hour
and some of Paul's homegrown and homegrown pickled zucchini's
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