Basil Pesto {Vegan}
Author: Gold&Thyme
Recipe type: Side
Cuisine: Italian
Prep time:
Total time:
Serves: 1 cup / 240 mL
- 2 cups / 480 mL fresh basil
- 2 cloves garlic
- ½ cup / 120 mL Vegan Parmesan
- ⅓ cup / 80 mL pine nuts
- ⅓ cup - ½ cup / 80-120 mL cold-pressed extra virgin olive oil
- In a blender, add fresh basil, vegan parmesan, pine nuts and garlic, which has been crushed with the back of a wooden spoon and thinly chopped.
- Little by little, add the olive oil and blend until smooth.
- Store in a glass container in the refrigerator for 3-4 days.
Recipe by Gold&Thyme at https://www.goldandthyme.com/basil-pesto/
3.5.3208