Ingredients

  • 2 tablespoons olive oil
  • 1 cup onion chopped
  • 1 teaspoon chopped garlic
  • 2 cups vegetable stock
  • 1/2 teaspoon kosher or sea salt, or to taste
  • 1/2 teaspoon sugar
  • 1 can crushed tomatoes
  • Pepper to taste
  • 2/3 cup California walnut cream
  • 3 tablespoons chiffonade fresh basil
  • California walnut Parmesan

Preparation:

  1.  Heat oil In a large sauce pot over medium heat. Add onions and garlic and sauté for 5 minutes.
  2. Add, vegetable stock, salt, sugar and tomatoes; cover and cook over low heat for 40 minutes. Season with pepper.
  3. Add basil and purée with stick blender until very smooth.
  4. Stir in walnut cream and garnish with additional basil and shaved walnut Parmesan.