2 cups Baby Kale and Spinach Blend
1/2 cup walnuts
1/2 cup extra virgin olive oil
3 garlic cloves
the juice of one lemon
salt/pepper to taste
1 tbsp of dry parsley and basil (optional)
handful of Vegan Parmesan Cheese (optional)
(Walnut toasting is optional.) Toast the walnuts for 10 minutes in the oven on 350F.
Place all ingredients into a processor and run until smooth.
Stop and scrape down the sides as needed.
Adjust spices to your liking and add in vegan parmesan cheese for that extra cheesy flavor.
Lasts well in the fridge for up 4 days in an air tight container or mason jar.
Stop and scrape down the sides as needed.
Adjust spices to your liking and add in vegan parmesan cheese for that extra cheesy flavor.
Lasts well in the fridge for up 4 days in an air tight container or mason jar.
Source: Neurotic Mommy
No comments:
Post a Comment