Earlier this morning, I made a double batch of cashew-based vegan parmesan. As I harvested some Italian basil yesterday, I decided to also make a quick batch of pesto. As usual, I make do with whatever I have available in my pantry. For example, I only had a tiny amount of pine nuts in my fridge so that is all that went into the pesto.
As always, taste often as you cook and adjust the recipe to your own taste and preferences.
1 cup loosely packed Parmesan cheese (see link below)
3/4 packed cup of fresh Italian basil
3 TBS lemon juice
2 TBS extra virgin olive oil
2 TBS water
1 TBS pine nuts
1/2 tsp garlic powder