For the sauce, add to a food processor:

• 2 bunches of fresh basil
• A handfull of sunflower seeds
• Salt to taste
• Water as needed
• Optional: fresh oregano

Blend the sauce into a liquid pesto-consistency.

Transfer to a larger bowl and add nutritional yeast to taste. For the best result you want to make sure the sauce has the consistency of pesto, this will stick to the nuts.

Next, add in any nuts or seeds of your choice and coat them with the sauce. I like the combination of walnuts, pumpkin seeds and chia seeds.

To “bake” the bites spread them onto a dehydrator tray and dry at 40° (takes about 24 hours). Or use the oven on the lowest temperature.