Vegan Pesto

If you’ve been following me for a while you will likely know that I have a dairy allergy. The world of vegan food makes its way into our house more often than not. I’m so excited about the opportunities to use new delicious products to make old favourites.

This is a family pesto recipe that I’ve adapted from my Mother in-law to make it dairy free using an amazing new Vegan Parmesan cheese and walnuts, because pine nuts are crazy expensive!

What You Need

Fresh Basil ( Approx 2+ cups)

Garlic ( Approx 2)

Olive Oil

Walnuts ( Approx 1 cup)

Vio life Parmesan Cheese (Available at Nature’s Pickin’s)

Salt

The How

Throw Basil, Garlic and grated parmesan cheese into your food processor. (Now I don’t measure this recipe. I know that does’t seem very helpful but its a bit of a feel and taste as you go till you get it how you like it.) Slowly add Walnuts.

Blend together start adding olive oil, also add salt to taste.

The consistency should be smooth. Taste it and start adding more of what you feel.

Refrigerate unused