-1/3 cup Parmesan cheeseomit if making it dairy-free or use nutritional yeast, it's still yummy-I've done it before!
-1/3 cup olive oil
-1/4 cup walnuts or pine nutsoptional
-2 garlic cloves
Instructions
Whirl all ingredients in a blender.
If you aren't using the pesto right away, pour a thin layer of olive oil to keep it fresh. You can either freeze it for 6 months-1 year (ice cube trays work well for this), or put it in the refrigerator for 1 week.