1/3cup pine nuts, soaked 20 minutes

          1/2 cup parsley, chopped
          1/2 cup basil, chopped
          1/2 cup cilantro, chopped
          2 cloves fresh garlic, minced (optional)
          1 tomato, chopped
           zucchini rounds
           bell pepper pieces
           mushroom caps

First grind the pine nuts in a food processor. Add the garlic and the fresh herbs and processed until finely chopped. Spread pesto on each mushroom, pepper or zucchini piece, and dehydrate at 105 degrees for 3 to 4 hours.

Pesto can be made in advance and marinate overnight in the refrigerator. For a final touch, a sliced olive can be added to the top of each dehydrated pesto appetizer before serving.

From:  the website of Super Healthy Children by Karen Ranzi. http://superhealthychildren.com/recipes