Basil Pesto

1/2 cup salted soy nuts or pine nuts

3/4 cup olive oil

1 oz basil

1 Tablespoon garlic

1/4 teaspoon Kosher salt

1/4 cup vegan Parmesan cheese (optional)

Blend and refrigerate to store.
 
 
By Mark Anthony

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s