I love this sprinkled over roasted veggies, or topping spaghetti squash noodles with a pesto or marinara sauce or even a salad topper for added flavour and texture. It only takes 5 minutes to make and can be stored in the fridge for a week.

1 cup walnuts

2 tbsp nutritional yeast

1 tsp garlic infused olive oil

½ tsp dried parsley

½ tsp salt

1. Place all ingredients in the bowl of your food processor and blend until it resembles a fine crumb, like parmesan.