Vegan Pesto

If you don't typically have a use for pine nuts, and don't feel like spending $10+ for a small container of them, this recipe is for you (but if you do have pine nuts, and need another use, check out my pignoli recipe)! Click the photo for the video with the steps!

½ cup walnuts
1.5oz vegan parmesan*
1 garlic clove, diced
1 container of basil (if bought in a grocery store type clamshell container, or 2.5oz or appx 3 cups)
1/3 cup extra-virgin olive oil
1/2 tsp. salt

Toast the walnuts in the oven at 350F for about 5 mins. Let cool, then add to the food processor.
Add the grated parmesan and garlic and blend. Add in the basil (if you're using a smaller processor, add the basil in batches) and blend.
Add in (or you can drizzle in if your processor has a pour-in opening) the olive oil and blend until smooth. Add salt to taste.

*For the vegan parmesan, i recently found a vegan recipe for cotija cheese from @mexvegana_, but altered the recipe a little bit (without lactic acid). To me, it was a bit more reminiscent of parmesan, so I used this! Check out her video on YouTube for the step-by-step, but it's super simple:
On low heat, heat up 1/4 refined coconut oil with 1 tsp agar agar powder until dissolved (as best as possible).
In a food processor, add 1.5 cups of almond flour and 2.5 TBS + 1 tsp of nutritional yeast and salt (to taste, I used about 1 tsp) and blend to incorporate.
Add in the oil and agar agar mixture and blend.
Pour out the mixture into a small round air-tight container, pressing the mixture in tightly to form a "puck" and refrigerate for a few hours, until solid. You can then grate it like cheese.