Makes 1 cup
¼ pound shelled walnuts
1½ cups fresh parsley
5 garlic cloves, peeled
1 cup extra virgin olive oil
¾ teaspoon salt
¼ teaspoon fresh ground black pepper
1½ teaspoons oregano
1½ teaspoons rosemary
1½ teaspoons thyme
3 teaspoons basil
¼ cup freshly grated nondairy Romano cheese
Chop the nuts and set aside.
Wash the parsley and pat dry with a towel. Remove stems.
Combine parsley and all other ingredients except for nuts and cheese in a blender and puree.
Remove from blender and transfer to a large mixing bowl.
Add nuts and cheese. Mix well.
Serve with soups, steamed vegetables, or salads.
- Null, Gary. The Healing Foods Cookbook: Vegan Recipes to Heal and Prevent Diabetes, Alzheimer’s, Cancer, and More. Gary Null Publishing, 2016.