Italian Herb Parmesan

Name: Italian Herb Parmesan
Prep time: 8 min
Total time: 8 min
Ingredients: 1 to 2 medium (4 to 8 g) garlic cloves, to taste; 1 tablespoon fresh thyme leaves; 1 tablespoon fresh rosemary leaves; 1 cup (160 g) roasted pepitas or raw cashews*; 2 tablespoons nutritional yeast; 1 tablespoon (15 mL) extra-virgin olive oil; 1 to 2 teaspoons (5 to 10 mL) sherry vinegar, to taste**; 1/4 teaspoon fine sea salt, or more to taste

ohsheglows.com

Your recipes

Prep Time: 8 minutes

Total: 8 minutes

Servings: 1

Author : Angela Liddon

vegan gluten free grain free

Ingredients

Remove All · Remove Spices · Remove Staples

1 to 2 medium (4 to 8 g) garlic cloves, to taste1 tablespoon fresh thyme leaves1 tablespoon fresh rosemary leaves1 cup (160 g) roasted pepitas or raw cashews*2 tablespoons nutritional yeast1 tablespoon (15 mL) extra-virgin olive oil1 to 2 teaspoons (5 to 10 mL) sherry vinegar, to taste**1/4 teaspoon fine sea salt, or more to taste

Export 7 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

In a food processor, process the garlic, thyme, and rosemary until finely chopped.

Step 2

Add the pepitas, nutritional yeast, oil, vinegar, and salt to the food processor with the garlic and herbs and process until coarsely chopped, only 5 to 10 seconds. The parm will be a bit "wet" in texture due to the moisture from the oil and vinegar. Taste the parm and adjust seasonings, if desired. Store in an airtight container in the fridge for up to 5 days, or freeze in a freezer bag with the air pressed out for up to 2 months. There is a slight flavour loss after freezing and thawing, so I like to refresh the parmesan by stirring in a touch of sherry vinegar, salt, and olive oil, to taste.