About the Recipe
Create an amazing taste of Italy in your very own kitchen
2 cups fresh basil leaves, packed
1/2 cup pine nuts
1/2 cup vegan parmesan (you can make your own by blending 1/2 cup of nutritional yeast, 1/2 cup of raw cashews, and 1/2 teaspoon of salt in a food processor until it reaches a fine consistency)
3 cloves garlic, minced
1/4 cup extra-virgin olive oil
Salt and pepper to taste
Toast the pine nuts in a dry skillet over medium heat for 2-3 minutes until lightly browned and fragrant. Set aside to cool.
In a food processor, add the basil leaves, pine nuts, vegan parmesan, and garlic. Pulse until finely chopped.
While the food processor is running, slowly pour in the olive oil.
Blend until smooth.
Add salt and pepper to taste, and pulse a few more times to incorporate.
Serve the pesto on pasta, as a spread on sandwiches, or as a dip for vegetables.
Enjoy your vegan basil pesto with pine nuts and vegan parmesan!