🇮🇹 Vegetarian Pesto 🇮🇹 Recipe by Veggie K
 Veggie K @VeggieK Many people don’t know this but store bought pesto is actually not vegetarian. The reason is because of the Parmesan cheese in it. Original Parmesan cheeses is made with rennet, an enzyme obtained from the stomach lining of slaughtered calves. However, there are several companies who have made their mission to provide rennet-free cheese options. BelGioioso and Tillamook are some of them. Depending on where you live, you can find vegetarian Parmesan cheese available at local grocery stores or online. Just search up “rennet-free” or “ vegetarian” Parmesan cheese near me. You will notice that non of the nutty and bold flavor of the cheese is altered by the absence of rennet, so the pesto will taste just as rich. NOTES: *Make sure to use Parmesan Cheese label as “vegetarian” or with some indication of no animal rennet. If you aren’t sure, check out the company’s website. #CA2025 Many people don’t know this but store bought pesto is actually not vegetarian. The reason is because of the Parmesan cheese in it. Original Parmesan cheeses is made with rennet, an enzyme obtained from the stomach lining of slaughtered calves. However, there are several companies who have made their mission to provide rennet-free cheese options. BelGioioso and Tillamook are some of them. Depending on where you live, you can find vegetarian Parmesan cheese available at local grocery stores or online. Just search up “rennet-free” or “ vegetarian” Parmesan cheese near me. You will notice that non of the nutty and bold flavor of the cheese is altered by the absence of rennet, so the pesto will taste just as rich. NOTES: *Make sure to use Parmesan Cheese label as “vegetarian” or with some indication of no animal rennet. If you aren’t sure, check out the company’s website. #CA2025 🇮🇹 Vegetarian Pesto 🇮🇹 Share its first Cooksnap! Many people don’t know this but store bought pesto is actually not vegetarian. The reason is because of the Parmesan cheese in it. Original Parmesan cheeses is made with rennet, an enzyme obtained from the stomach lining of slaughtered calves. However, there are several companies who have made their mission to provide rennet-free cheese options. BelGioioso and Tillamook are some of them. Depending on where you live, you can find vegetarian Parmesan cheese available at local grocery stores or online. Just search up “rennet-free” or “ vegetarian” Parmesan cheese near me. You will notice that non of the nutty and bold flavor of the cheese is altered by the absence of rennet, so the pesto will taste just as rich. NOTES: *Make sure to use Parmesan Cheese label as “vegetarian” or with some indication of no animal rennet. If you aren’t sure, check out the company’s website. #CA2025 Many people don’t know this but store bought pesto is actually not vegetarian. The reason is because of the Parmesan cheese in it. Original Parmesan cheeses is made with rennet, an enzyme obtained from the stomach lining of slaughtered calves. However, there are several companies who have made their mission to provide rennet-free cheese options. BelGioioso and Tillamook are some of them. Depending on where you live, you can find vegetarian Parmesan cheese available at local grocery stores or online. Just search up “rennet-free” or “ vegetarian” Parmesan cheese near me. You will notice that non of the nutty and bold flavor of the cheese is altered by the absence of rennet, so the pesto will taste just as rich. NOTES: *Make sure to use Parmesan Cheese label as “vegetarian” or with some indication of no animal rennet. If you aren’t sure, check out the company’s website. #CA2025 Cooking Instructions 7 minutes 1 Assemble all ingredients. 2 Over medium heat, toast pine nuts until fragrant and golden brown, stirring frequently. (2-3 minutes) 3 In a food processor, add the 2 cups of basil leaves, 1/3 cups of Parmesan cheese, 1/2 tsp of salt, 1/4 tsp of pepper, 1/8 tsp hing, 1 tbsp of lemon juice and half the amount of olive oil. 4 Purse until well combined. Add the remaining olive oil and pulse for 1-2 minutes or until smooth. 5 Store in an airtight container for up to 3 days. 1 Assemble all ingredients. 1 Assemble all ingredients. 2 Over medium heat, toast pine nuts until fragrant and golden brown, stirring frequently. (2-3 minutes) 2 Over medium heat, toast pine nuts until fragrant and golden brown, stirring frequently. (2-3 minutes) 3 In a food processor, add the 2 cups of basil leaves, 1/3 cups of Parmesan cheese, 1/2 tsp of salt, 1/4 tsp of pepper, 1/8 tsp hing, 1 tbsp of lemon juice and half the amount of olive oil. 3 In a food processor, add the 2 cups of basil leaves, 1/3 cups of Parmesan cheese, 1/2 tsp of salt, 1/4 tsp of pepper, 1/8 tsp hing, 1 tbsp of lemon juice and half the amount of olive oil. 4 Purse until well combined. Add the remaining olive oil and pulse for 1-2 minutes or until smooth. 4 Purse until well combined. Add the remaining olive oil and pulse for 1-2 minutes or until smooth. 5 Store in an airtight container for up to 3 days. 5 Store in an airtight container for up to 3 days. Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! 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