Pesto is part of my kitchen’s holy trinity, with sundried tomatoes and black Tassos olives. This green gold will upgrade every dish: starting with a sandwich with the addition of vegan Camembert, through minestrone, baked potato, and up to spaghetti in pesto sauce.
Invest a short time in preparation and you get countless options using this classic sauce.
The preparation is easy: put basil leaves, minced garlic, olive oil, pine nuts, and salt in a food processor and process into a spread.
Transfer to a jar or airtight container and store in the refrigerator or freezer. You can keep the pesto spread in an ice cube tray and use the cube as a spice to upgrade soups, dips, etc.
Enjoy and let me know how it turned out 😋❣️
A spoonful of this green gold will work wonders in a sandwich, soup, baked potato, or salad. Add parmesan and vegan cream and you get a delicious pasta sauce. Keep pesto in the freezer in jars, containers, or even in ice cube trays.
About 3/4 cup of pesto sauce
- 100 gram basil (stems and leaves)
- ⅓-½ cup olive oil
- 3-4 cloves minced garlic
- 2-3 Tablespoon pine nuts
- salt by taste
- Separate the leaves from the stems, put the leaves in a bowl with water, and rinse well to remove sand residues. Transfer to a strainer and shake to release as much liquid as possible.
- Transfer the basil leaves to a food processor, add minced garlic, olive oil, pine nuts, and salt to taste, and process until you get a spread.
- Transfer to an airtight container, jar, or ice cube tray. Keep in the fridge or freezer.
- This pesto is excellent in a sandwich, salad, soup, or with baked potato. Add grated parmesan and coconut milk, and you will get a perfect sauce for pasta.
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