Monday, 30 March 2015

Delicious Creamy Vegan Pesto

Delicious Creamy Vegan Pesto
Makes one jar

3 cups of fresh basil leafs
1 cup pines
1/2 cup walnuts (or for the non-vegan version you could replace it with parmesan)
3-4 garlic cloves
1/2 cup olive oil/any other vegetable oil of own choice
Salt and pepper

Start by rinsing and washing the basil leafs. Once that´s done and the basil is set aside to dry, place the pines and walnuts in a frying pan and warm on low heat until they start to darken and release oil. Simply place the nuts in the food processor until it´s become nice and evenly chopped. Add the basil leafs, about half of it at a time, and press the leafs down so that the basil mixes together with the nuts. Add the garlic as well and start food processing. Finally add some pinches of salt and pepper, and add the oil a little by little while it´s all mixing together.

Here you have the most delicious and rich-tasting vegan pesto that works amazingly as a sauce in any pasta dish or as a simple lunch put onto a slice of bread together with cherry tomatoes and avocado. The pesto will stay fresh for about a week in the fridge. Enjoy!

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