Vegan Pesto Sauce
- 2 cups packed basil leaves
- 1 1/2 cups Italian flat-leaf parsley
- 2 cups walnuts or pine nuts (or a combination of both)
- 6 cloves garlic
- 1/2 cup grapeseed oil
- 1/2 cup olive oil
- salt to taste
- juice from 2 lemons
Add all ingredients to a blender or food processor and blend until smooth.
Put it on top of your favorite cooked noodles. We usually pour it over whole wheat penne pasta and eat it with a side salad and some warm, Earth Balance buttered cracked wheat sourdough bread. Mmmm!