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
None
Cooking required:
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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.
