Genoese pesto, vegan recipe

Today we propose the recipe for Genoese pesto, a versatile, fresh, summery condiment that lends itself to seasoning many dishes, starting from pasta to vegetables. The main ingredient of pesto sauce is basil, a spice that can be easily grown in the garden and on the balcony. So if you have an abundance of basil harvest this summer, take advantage of it to make a good supply of pesto sauce to be stored in the freezer: it is an easy food to freeze. Our recipe does not require the use of cheese, therefore it is suitable for those who follow a vegan lifestyle.

Genoese pesto recipe, ingredients for a good supply to be frozen in disposable cups

  • 100 whole basil leaves
  • Pine nuts, 40 gram pack
  • 50 grams of raisins
  • 50 grams of peeled almonds
  • 100 ml of extra virgin olive oil
  • A marble mortar with a wooden pestle
  • 10/12 disposable coffee cups
  • a small handful of salt

Genoese pesto recipe, the preparation

  1. Wash the basil thoroughly in cold water then drain and place them on a cloth to dry them well, being careful not to crease the leaves.
  2. Put the pine nuts, almonds and raisins in the mortar and start pounding, reducing the cream ingredients.
  3. Gradually add the basil leaves, moving the mortar clockwise and the pestle in the opposite direction, reducing the basil leaves to a pulp without tearing them.
  4. When the basil has released a bright green liquid, you can gradually add the oil and finally the salt, still continuing to pound until all the ingredients are well mixed
  5. Let the pesto rest for a few minutes, then pour it into disposable glasses, being careful not to fill them to the brim
  6. Cover with a thin layer of oil and aluminum foil and keep in the fridge

Useful information: pesto can be stored for about 3 months if the basic conservation rules have been adopted: sterile containers and tools, no water on the basil leaves.

Video: Trader Joes Vegan, Cashew, Basil Pesto (October 2021).