VEGAN PESTO

veganpesto.jpg

TIPS

Store the pesto in the refrigerator, covered with food film or closed in an airtight container. This way, it will keep for 3-4 days. Alternatively, you can freeze it: when ready to use it, let it thaw naturally (depending on the temperature, it will need 2 to 4 hours).

veganpesto.jpg

PREPARATION

  1. Pound or chop the pine nuts until they almost become a powder. Add the basil, nutritional yeast, garlic, oil and a pinch of salt.
  2. Chop and, for a green, creamy pesto, add an ice cube and chop that too. The heat shock will accentuate the intense green colour.

INGREDIENTS FOR 2 SERVINGS

50 grams Basil

30 grams pine nuts

2-4 tablespoons

Extra virgin olive oil

1 tablespoon Edible yeast

1 ice cube

1/2 clove of garlic

Salt

Leave a Reply

Your email address will not be published. Required fields are marked *

YOU WILL LIKE THESE TOO

SOMEBODYTOLDME:
THE NEWSLETTER FOR
WOMEN

You will receive interesting information about women's health two to four times a month

– What’s the deal with nutrition, super foods, supplements and medicines?
– What recipes and cookbooks help balance your hormones?
– Also: somebodytoldme clears up myths and misinformation.

Werde Teil unserer Community



Jetzt Loslegen
Hallo, schön dich hier zu sehen!
Wie können wir dir helfen?