A simple, delicious vegan and gluten-free pesto recipe that combines EVOO, Cashew & Macadamia Grated "Parm", fresh basil and garlic.
2 Cups Fresh Basil
2/3 Cup Cashew & Macadamia Grated "Parm"
4 Garlic Cloves
1/2 Cup Extra Virgin Olive Oil
- Blend/pulse all ingredients in a high-speed blender or food processor until you have reached a desired consistency.
- Toss with your favorite cooked pasta and use any left over for sandwiches.