Don’t you just love when you have a taste for something and you have all the ingredients to make it in your kitchen? That is winning at its best! Well, today I had a taste for some pesto! I have this beautiful basil plant that has grown quite a bit, so I took a bunch leaves from it. They smelled wonderful! I didn’t have as much basil as I hoped so I used a handful of cilantro as well. If you’re not a fan of cilantro, just use double the amount of basil. Either way is tasty.
I also had some Follow Your Heart Dairy Free Parmesan Style Shredded Cheese Alternative that had been dying to use. They were really good and tasted very similar to traditional Parmesan cheese. I was very pleased. These shreds were the perfect addition to this pesto.
I gathered the rest of my ingredients; olive oil, walnuts, garlic, and salt. What I love about this recipe is that you can just throw all of the ingredients into the blender or food processor; blend and you’re done! That’s it! Who’s ready to make pesto?
Very Vegan Basil-Cilantro Pesto
1 cup fresh basil
1 cup fresh cilantro (Use another cup of basil if you’re not a cilantro fan.)
1 cup olive oil
1 cup walnuts
1/2 cup Follow Your Heart Parmesan Style Shredded Cheese Alternative
3 garlic cloves (peeled)
1 tsp salt (additional salt and pepper to taste)
Combine all the ingredients in a blender or food processor; blend until smooth.
Check other vegan cheese alternatives from Follow Your Heart by visiting followyourheart.com.
#NationalVeganMonth
* I was given Follow Your Heart Parmesan Style Shredded Cheese Alternative in exchange for my honest opinion. All thoughts and opinions are that of my own.
Shana Was Here 