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5-minute Vegan Pesto

Writer's picture: The Gastronomic DailyThe Gastronomic Daily

Vegan Pesto is a true delight packed with fresh and punchy Italian flavours that are wonderful in salads, antipasti and pasta dishes. Pesto could be used in a million ways and is quick and easy to make at home in just 5 minutes using only 7 ingredients. You can store the sauce in the refrigerator for up to 1 week or freeze it and store it in the freezer for a month or more.

You can use pine nuts, almonds, walnuts and even sunflower seeds if you are allergic to nuts.


You need:

  • 200 ml fresh basil

  • 3 tablespoons of pine nuts, other nuts or sunflower seeds

  • 3 large peeled cloves of garlic

  • 2 tablespoons of lemon juice

  • 1/3 of a teaspoon of sea salt

  • 3 tablespoons of extra virgin olive oil

  • 3-6 tablespoons of water


How you make it:

  1. Add the basil, nuts, garlic, lemon juice, and sea salt to a food processor or small blender. Blend the ingredients on high until loose paste forms.

  2. Add olive oil a little at a time in a stream, while the machine is on if possible.

  3. Add a tablespoon of water at a time until reaches the desired consistency. The sauce should be thick but pourable.

  4. Taste and adjust flavour if needed.

  5. You can store the sauce in the refrigerator for up to 1 week or freeze it and store it in the freezer for a month or more.

This lovely vegan pesto is great as a dressing, sauce for pasta dishes, slices of bread and antipasti and much more.




 

 

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