This is a basic pesto recipe that can be adapted using a variety of greens and nuts, and can be either vegetarian or vegan
- 2 Cups Parsley or other green Works particularly well with basil, carrot greens, mint, silverbeet, oregano .....
- ½ Cup Olive oil
- ½ Cup Walnuts You can also use almonds, pine nuts, hazelnuts, cashews ....
- ½ Lemon Squeeze for juice
- 2-3 tbsp Nutritional yeast (vegan)
- 3-5 Garlic cloves Finely chopped
- Salt and pepper to taste