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.
Alkuperäinen resepti: Forkin
- Kokonaisaika
- 10 min
- Annoksia
- 4
- Vaikeustaso
- Helppo
- Annosta kohti
- 372 kcal
Allergeenitiedot: saattaa sisältää seuraavia: pähkinät ja puupähkinät. Tarkista aina ainesosien pakkaukset, jos sinulla on allergia.
Esivalmistelut
Ainesosat
- 2 kuppifresh basil leaves, packed
- 0,33 kuppipine nut
- 2 kynsigarlic
- 3 rklnutritional yeast
- 0,5 kuppiextra virgin olive oil
- 1 rkllemon juice
- 0,5 tlsalt
- 0,25 tlblack pepper
Välineet
food processor
Valmistusohje
Vaihe vaiheelta
- 1
Add the fresh basil leaves, pine nuts, garlic, nutritional yeast, lemon juice, salt, and black pepper to a food processor.
Noin 1 min
Kokin vinkki: Ensure your basil is thoroughly dry after washing to prevent a watery pesto.
- 2
Pulse the ingredients a few times until roughly chopped.
Noin 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.
Noin 5 min
Kokin vinkki: 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.
Noin 1 min
- 5
Taste and adjust seasoning if necessary, adding more salt or lemon juice to your preference.
Noin 2 min
Annosta kohti
Ravintoarvot
- Kalorit
- 371,8kcal
- Proteiini
- 7,9g
- Hiilihydraatit
- 7,4g
- Rasva
- 36,1g
- Kuitu
- 3g
- Sokeri
- 0,6g
Arvio perustuu reseptin ainesosamääriin. Arvot voivat vaihdella tuotemerkkien ja korvaavien ainesosien mukaan.
Säilytä hyvänä
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