4 Serving
Plantry
Early Spring Pesto
INGREDIENTS
- 1 oz basil
- 1 oz arugula
- ½ cup pine nuts
- ½ cup walnuts
- 1 clove garlic
- 1 lemon
- 2 tbsp vegan parmesan
- Salt and pepper
- ¼ cup olive oil
Allergens: tree nut
Tools: Food Processor
INSTRUCTIONS
1
Blend the pesto
To a food processor, add the basil leaves, arugula, pine nuts, walnuts, garlic, lemon juice, vegan parmesan, ½ tsp salt, and ¼ tsp pepper. Blend on low and slowly add the olive oil until smooth. Serve with your favorite roasted vegetables.
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