Honestly, I really never liked pesto. However, now that I am tasting things so clearly (as a vegan), I LOVE the stuff! Here's my new, favorite Presto Pesto!
Ingredients
- 1 bunch fresh basil
- 0.33 cups pine nuts
- 5 cloves garlic
- 0.5 cups olive oil
- 1 tablespoon lemon juice
- 2 tablespoons water
- 0.25 cups Parmesan flavor grated soy topping
Instructions
-
1
Place the basil, pine nuts, garlic, olive oil, lemon juice, water, and soy topping into a blender. Cover, and puree until smooth.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Pierogi (Traditional Polish Dumplings)
This Polish pierogi recipe is from my grandmother and has been handed down in our family for generations. These pierogi are filled with cheese, potatoes, and mushrooms, but you can stuff them with other fillings to your liking. There are many ways to serve pierogi. Try them topped with fried onions and parsley, or serve them with sour cream, melted butter, and fried bacon.
Mexican Tomato-Flavored Rice
Tomato-flavored bouillon adds great flavor to my grandmother's rice recipe. It comes out nice and fluffy every time.
Banana-Oatmeal Breakfast Cookies
These banana-oatmeal breakfast cookies are an even more wholesome version of Banana Oatmeal Cookies II by JEMIMA. I eat 4 of these for breakfast - yum!