This traditional pesto is made Paleo with plant-based cheese. And super-simple in the food processor. Eat it UP!
Insert the chopping blade into the work bowl of the food processor. With the machine running, drop the "cheese" and garlic through the feed tube to process until finely chopped, about 30 seconds.
Add the nuts and pulse to chop, about 5 to 6 times.
Add the basil and, using 10 to 15 long pulses, chop. Scrape the bowl and add the salt.
With the machine running, add the olive oil in a slow steady stream through the feed tube, processing until combined and an emulsion is formed, about 1 minute. Scrape down the sides of the work bowl.
To store the pesto, transfer to a glass jar or airtight container; tap to remove all air bubbles and even out the surface. Cover the surface directly with plastic wrap and refrigerate. The pesto will keep for 5 days in the refrigerator, or it may be frozen.
0 servings
1 Tbsp
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.