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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 4 |
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A vegan twist on traditional pesto! The olives really add a lot of flavor. Modified from the cookbook, Vegetarian Meals for People-on-the-Go, by Vimala Rodgers. I like to toss this with 1/2 pound gluten-free or whole wheat rotini and garnish it with fresh sliced basil and the sliced olives I have left in the can after making this recipe. Ingredients:
1 cup fresh basil, tightly packed |
1/4 cup fresh parsley |
1/2 cup walnuts, well chopped |
1/4 cup sliced black olives |
3 tablespoons olive oil |
2 garlic cloves, sliced |
1 tablespoon nutritional yeast |
salt and pepper |
Directions:
1. Place all ingredients in a food processor or blender and puree until uniform, scraping sides occasionally.
2. Taste, and adjust flavors as desired.
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