Spring Basil Vegetable, Apple Pine Nut Sauce Pellet

INGREDIENTS:
4 grams Northwest Naturals Lemon Concentrate, 400 GPL 212701
25.11 grams Tree Top Apple Juice Concentrate, TTAO1, 70 brix
8 grams Tree Top Apple, Drum Dried, 25 mesh with sulfur
70.94 grams olive oil, blend, hydrogenated
15 grams white wine
24 gram Parmesan cheese, grated
20 grams garlic, minced, frozen
28 grams pine nuts, toasted, chopped
2.13 grams Mire Poix flavor, drum dried, Quest Intl.
.28 grams Carrageen, powder
.28 grams Agagum, #3173, TIC
2 gram salt
2 grams pepper, ground black, 18 mesh .81 grams Saladizer, gum #702, Tic
2 grams parsley dried, leaf
6 grams basil, medium, IQF

METHOD:
Blend all dry ingredients and reserve. Mix lemon and apple concentrate, oil, wine, parmesan, garlic, nuts and basil. Add seasoning blend slowly while stirring. Stuff in 1 1/2 " round casing and freeze. Remove casing and cut in 30 gram pieces. Makes 180 grams.