Some days you just need to stick your fork in a bowl of pasta and call it a day. Made a quick parsley pesto gluten free pasta with cremini mushrooms and leafy greens. Sautee mushrooms and chopped onions add cooked pasta and few Tbsp of parsley pesto and dinner is ready to go.
1/2 Cup almonds
1/2 Cup nutritional Yeast
1 Cup parsley
1/4 Cup Olive Oil
Juice of half lime
2-3 Tbsp. water
1 Clove of garlic
Salt & pepper
Add- Ons: Pasta, Wilted Spinach, sauté cremini mushrooms and onions. Method
Soak almonds in hot water for 10 min.
Add all ingredients to a food processor and blend until smooth.
Add more water or olive oil if you want your pesto extra smooth.
Will store in tight food container for up to 2 weeks.