Ingredients (use vegan versions):

• 1/3 cup chopped pine nuts
• 1 clove minced garlic (or more)
• 1/3 cup fresh cilantro, packed, chopped
• 1/3 cup fresh bazil, packed, chopped
• 3/4 cup Vegan Rella Italian style (grated)
• 2 tablespoon olive oil
• 3/4 tablespoon sea salt
• 3/4 tablespoon black pepper
• vegan soymilk (optional)

Directions:

This sauce is delicious over pasta and can be made while
pasta is cooking. Ingredients can be mixed in blender,
food processor or by hand. All you have to do is combine
all ingredients until well mixed. Blend until saucy. Add
soy milk if you like a creamy sort of pesto (I do!). I
suppose you can use dairy-free parmesan cheese instead of
the Vegan Rella Italian style, but most have casein, a milk
derivative. When pesto is done, drench your favorite pasta
with it. Pesto can be refrigerated for up to a week.
Enjoy!

Serves: 4

Preparation time: 10-15 min.

Tags: Cheese, Vegan