This tasty pesto replaces pine nuts with tasty hazelnuts. There is a terrific scrambled egg substitute, and also non-dairy cheese. Use it as a dip for chips or as a spread on sandwiches.
TOTAL TIME: 50 min
ACTIVE: 30 min
INACTIVE: 20 min
Makes 8 Cups
SERVING: 2 Tbs
- Sheet Pan
- Food Processor
- 1/2 cup hazelnuts
- 4 cloves garlic, peeled
- 2 cups packed fresh basil
- 3/4 cup non-dairy parmesan cheese
- 1/2 cup extra virgin olive oil
- salt (to taste)
- up to 1 tsp sherry vinegar (to taste)
Please see our suggested ingredient providers links just below the recipe…
If you are using ZellaFoods Hazelnuts, skip to step 5. They are already roasted and ready to use.
The 2 Cooks can happily recommend the following ingredient suppliers to you in preparing this recipe:
For VioLife non dairy parmesan cheese
For Zella fresh roasted Oregon Hazelnuts
We remind you that clicking the above links will open a new window to the ingredient supplier website. They are not connected to our website and will have their own policies. We also want to let you know that 2 Cooks 4 Allergies may receive promotional consideration if you buy from these fine providers.