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