Pesto Herb Canapes

Another popular side from Superfoods on Main our Pesto Herb Canapes.  Great at appetizers .... finger food for business networking events, family gatherings, parties, and more.  These feature Natural Zing's Peruvian Sun-dried Olives with Sea Salt or you can use Natural Zing's Peruvian Sun-dried Olives with herbs and sea salt.

Recipe: Herb Pesto Canapes
Makes 3 dozen
For the Pesto Herb Pate:

• 3 cloves of garlic pressed with a garlic press
• 1 cup parsley leaves (well packed)
• 1/2 cup mint leaves (well packed)
• 1 tablespoon thyme leaves (well packed)
• 1/4 cup fresh lemon juice (our handheld citrus juicer works great for this)
• 1/2 teaspoon lemon zest
• 3/4 teaspoon Himalayan salt
• 1 cup cold-pressed olive oil
• 1 cup raw sesame seed

Place the peeled garlic cloves in a food processor fitted with the s-blade. Process to chop. Add the parsley, mint, thyme, lemon juice, zest, and salt. Process to finely chop the herbs. Scrape down the sides of the food processor. Add the olive oil and sesame seed and process once again until well combined.
For the assembly:

• 2 medium cucumbers
• 3 herb pesto from above recipe
• 9 cherry tomatoes
• 9 sun-dried black olives, pitted

Wash your cucumbers and peel if waxed. Or, peel every 1/2 inch to make a decorative pattern. Cut into 1/4″ thick rounds. Slice each cherry tomato into 4 even rounds. Slice each olive into 4 even rounds. Pick out your 36 best, most evenly sized, cucumber rounds. Top each cucumber with 2 teaspoons of pesto. Place a cherry tomato slice on top of the pesto. Top the cherry tomato with one sun-dried Peruvian olive.  Arrange canapes neatly on a large platter. Serve and enjoy!