This vegan pesto is big on taste and zero on dairy. I promise that you will not miss the cheese!
2 cups, washed, loosely packed stemmed fresh herbs- basil, cilantro, parsley, mint
1/2 cup shelled pecans or walnuts or pine nuts
1-2 cloves fresh garlic
1/4 to 1/2 extra virgin olive oil
Sea salt, to taste
1. Combine the fresh herbs, nuts, and garlic in a food processor and process the mixture until it turns into a coarse meal.
2. Slowly add extra virgin olive oil in a steady drizzle as you pulse the processor on and off. Process until it becomes a smooth, light paste. Add enough olive oil to keep it moist and spreadable.
3. Season with sea salt, to taste.
4. Cover and store in the fridge for at least an hour to saturate the flavors.