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Pesto al basilico

Picture is coming soon How it should look like - Now do it better!

Pesto is a typical condiment for pasta, very popular in Italy. And we can make fresh pesto by taking the leaves directly from a basil. However, pesto notoriously contains cheese (pecorino and parmigiano) - so here you find an absolutely delicious vegan version of this recipe, and you'll never miss the cheesy one!

Ingredients (2 people)#

  • Fresh basil leaves: 40-50 gr (50 is better)
  • Pine nuts: 30 gr
  • Olive oil: 4 tbsp
  • Garlic: half slice (or one if it's small. It also depends how "garlicy" you like it)
  • Nutritional yeast: 1 tbsp
  • Salt to taste

Method#

  1. Put the water to boil, for your pasta. Any kind of pasta is fine, I think the wholegrain suites quite well!
  2. Blend the pine nuts in a blender, until they have become a sort of a paste
  3. Add all the other ingredients in your blender, and grind
  4. Add 2-3 tbsp of the water you're cooking the pasta in, and blend again - this is just to make the pesto a bit smoother

Then once the pasta is cooked, drain it and add the pesto in - then serve! You can add a bit of olive oil again, once the pasta is in your plate, if you like it 🙂

Tips#

I love it with a glass of wine. I haven't quite decided yet if I prefer it with cold white wine, or with red. I guess it depends on the day. Try yourself and see!