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:
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.
Add olive oil a little at a time in a stream, while the machine is on if possible.
Add a tablespoon of water at a time until reaches the desired consistency. The sauce should be thick but pourable.
Taste and adjust flavour if needed.
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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