Vegan Pesto Genovese
This vibrant vegan pesto captures the classic flavors of Genoa without dairy. Fresh basil, pine nuts, garlic, and nutritional yeast are blended with olive oil to create a rich and aromatic sauce. It's perfect for pasta, sandwiches, or as a spread.
En original opskrift af Forkin
- Tid i alt
- 10 min.
- Portioner
- 4
- Sværhedsgrad
- Nem
- Pr. portion
- 372 kcal
Allergenoplysninger: kan indeholde nødder og trænødder. Kontrollér altid ingrediensernes emballage, hvis du har allergi.
Klargøring
Ingredienser
- 2 kopfresh basil leaves, packed
- 0,33 koppine nut
- 2 fedgarlic
- 3 spsk.nutritional yeast
- 0,5 kopextra virgin olive oil
- 1 spsk.lemon juice
- 0,5 tsk.salt
- 0,25 tsk.black pepper
Udstyr
food processor
Fremgangsmåde
Trin for trin
- 1
Add the fresh basil leaves, pine nuts, garlic, nutritional yeast, lemon juice, salt, and black pepper to a food processor.
Ca. 1 min.
Kokkens note: Ensure your basil is thoroughly dry after washing to prevent a watery pesto.
- 2
Pulse the ingredients a few times until roughly chopped.
Ca. 1 min.
- 3
With the food processor running on low, slowly drizzle in the extra virgin olive oil until a smooth, vibrant green paste forms.
Ca. 5 min.
Kokkens note: Adding the oil slowly helps emulsify the pesto, creating a creamier texture.
- 4
Scrape down the sides of the food processor as needed to ensure all ingredients are incorporated.
Ca. 1 min.
- 5
Taste and adjust seasoning if necessary, adding more salt or lemon juice to your preference.
Ca. 2 min.
Pr. portion
Næringsindhold
- Kalorier
- 371,8kcal
- Protein
- 7,9g
- Kulhydrat
- 7,4g
- Fedt
- 36,1g
- Kostfibre
- 3g
- Sukker
- 0,6g
Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.
Bevar den gode smag
Store leftover pesto in an airtight container in the refrigerator, with a thin layer of olive oil on top to prevent browning.
Empty string if eaten cold