- 1 1/2 cups fresh basil leaves
- 1 tablespoon vegan parmesan cheese
- 1/4 cup pine nuts
- 1 to 2 cloves garlic
- 1 tablespoon lemon juice
- 1/4 cup extra virgin olive oil
- fresh cracked pepper
- 1 teaspoon dried oregano
1) Pulse pine nuts and garlic in food processor about 10 times or until broken down slightly.
2) Throw basil leaves and lemon juice in and grind together while slowly pouring olive oil in.
3) Add parmesan cheese, oregano, and cracked black pepper and pulse one last time.
Serve with pasta or over grilled bread.
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