Use any herbs like sage, oregano, dandelion, basil, or a combo of two or three together for the pesto.
2 cups of packed herbs
1 dozen or so basil leaves
2 garlic cloves
1 cup lightly toasted pine nuts, walnuts or almonds
1/4-1/2 cup of olive oil
1/4 cup of vegan parmesan cheese
Sea salt and pepper to taste
In a food processor pulse together the herbs, basil, garlic, and nuts. Then add the olive oil and pulse again. Pulse in the cheese if you like. Season to taste with sea salt & pepper
Helpful tips: Double the batch and freeze half for another time.
It is good on pasta, as a bread dip, and on pizza - put it on top of pizza dough before adding veggies or vegan cheese.
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