This recipe is from the New York Times Cookbook, 1990, p 498 with our changes. We plan to use it for a broccoli salad with diced red onion and lightly steamed broccoli.
Ingredients:
2 cups basil leaves, we used an heirloom purple basil
2 large garlic cloves
3 TBS pine nuts
1/3 cup vegan parmesan cheese
1/3 cup olive oil
3 TBS nutritional yeast
Salt to taste
Direction:
1. Rinse and pat dry basil leaves
2. Place leaves in a food processor
3. Crush garlic under a knife blade and add to the food processor
4. Add pine nuts, cheese, nutritional yeast, oil and salt. Process until thoroughly blended.
5. Use immediately or put in a one cup jar with a lids. Will keep for 1-2 weeks in the refrigerator or 1 year in the freezer
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