Now that I’ve discovered vegan parmesan cheese, I’m eager to expand my horizons. What can I use it on? Well, just about anything: pasta, seasoning soups, spreading on bread, crackers, and sandwiches. The word pesto in Italian is pestare, which is to pound or crush. So whether you’re making Indonesian and Indian sambals or South American chimichurris, the technique stays the same. It’s the variation of ingredients that’s limitless.
2-cups firmly packed fresh basil leaves, stems removed
1/2 cup pine nuts
1-cup extra virgin olive oil
3/4-cup vegan parmesan cheese
1/2-tsp Himalayan or sea salt
Fresh cracked pepper to taste.
In the Cuisinart food processor, add the first four ingredients and pulse on and off to chunky consistency. Add remaining spices and vegan parmesan, pulse on and off, then taste and adjust. Continue pulsing till desired consistency. Add more oil if necessary
Since basil is a delicate leafy herb, it tends to brown quickly when oxidized, so I suggest if preparing ahead to freeze pesto in ice-cube trays to retain its vibrant green color and freshness.