Fresh and Nutty Pesto
Prep. Time
10 minutes
Cook Time
-
Servings
5 fl.oz (150ml)
Difficulty
Easy
Gluten-Free, Soy-Free, dairy-free, egg-free
This recipe packs a burst of fresh, vibrant flavors! I use it as a spread for brunch, as an addition to home-baked breads, as a sauce for pasta and lately even for making quiche! It's a great sauce you can prepare ahead, then freeze for later use. The blend of ingredients creates a savory, aromatic sauce that enhances any meal.
Ingredients
3oz (100g) fresh basil leaves, rinsed (remove the stems)
2 garlic cloves, remove the skin
4 tbsps raw pine nuts (alternatively use walnuts)
1/3 cup extra-virgin olive oil
1 tbsp vegan parmesan cheese (for a soy- and gluten-free recipe, use cheese that is labeled as free of these allergens)
2 tsps salt
Instructions
Remove stems and rinse the basil leaves.
Combine all ingredients in a deep cup that fits your blender stick.
Blend until smooth. Scrape the walls as needed and ensure all ingredients are fully ground. Transfer the pesto to an airtight container and refrigerate for up to 3 days.
Notes
You can also freeze the pesto, and it will retain its flavor and texture once thawed.
Serving ideas: as a spread at brunch or for a sandwich, with pasta (as the sauce), or combined with other ingredients as stuffing for burekas or quiche.
The Latest Bite
No-Bake Pistachio Ice Cream Cake
I love ice-cream cakes, and it is so hard to find vegan ones in stores, so I knew at some point I'd want to try and whip a recipe up, but one thing that's always a factor for me is whether or not it'll be a time-consuming project or not. If I need to use my mixer, food processor or oven, it means I need to plan for more dishes and more time spent on this, and that's where I sometimes hold off on exploring and developing new recipes. I was not only aiming for an easy-to-make recipe here, but also one that requires very few ingredients and as allergen-friendly as possible. This makes it a store-in-the-freezer dessert for when I have unexpected guests, or when we are on the road and want an indulgent treat.
Made primarily from raw pistachio butter, coconut cream and almond flour, this easy no-bake cake is elemental and holds texture and flavor impressively. Compliments are guaranteed!