Vegan Pesto

I had a bunch of fresh Basil and Parsley lying around, extra after using what I needed for other recipes -- so I decided to make some Pesto to be used at our next potluck dinner.  Here it is....

INGREDIENTS:

• 1 batch of my Vegan "Grated Parmesan Cheese" (Note: I used Almonds this time because I was out of Cashews, and it turned out just as well.)
• 2 loosely packed cups of Fresh Basil Leaves
• 2 loosely packed cups of Fresh Italian (i.e. flat leaf) Parsley
• 4 large cloves of Garlic, crushed
• 1/4 teaspoon of freshly cracked Black Pepper
• 1 cup of Olive Oil (I happen to have Extra Virgin)

DIRECTIONS:

1. Put everything except the Olive Oil into a food processor and pulse to combine;
2. Then, while running the machine, drizzle in the Olive Oil until your Pesto is fully formed -- about a minute or so.
3. Serve it as a sauce on pasta or potatoes, spread it onto bread, use it as a veggie dip, stir a dollop into soup, etc.  Or, like me today, just freeze it for later.  The possibilities are endless!

This post is an original recipe that I created from scratch.

My goal is to share my love of food simply -- without all the fluff (unless it's Marshmallow Fluff!), long winded stories, excessive and repetitive photos, or incessant rambling that I see on other blogs.  I personally tend to skip over all that, just scrolling straight to the bottom in hopes of finding the recipe right away.  Therefore, I hope you appreciate the brevity above.

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