Preheat oven to 350 degrees F (180 degrees C).
Walnuts (3/4 cup)
Fresh Parsley (1/2 cup)
Fresh Basil (1/4 cup)
Fresh Thyme (2 Tbsp)
Medjool Dates (5)
Sun-Dried Tomatoes (5)
Garlic (1 clove)
Extra-Virgin Olive Oil (3 Tbsp)
, juice of a
Sea Salt (1/2 tsp)
to a food processor or blender and give it a blitz until finely ground.
Form into 2-inch balls and place on a parchment-lined baking sheet. If they are difficult to form and hold their shape, add another Medjool date or two to the mixture and blitz again, that will provide the sticking action needed.
Bake for 20 minutes. The texture should be very tender so you can easily eat them with a fork.
Enjoy right away with some zucchini pasta or regular pasta.