This easy Vegan Pesto is very simple to prepare, and as a delicious strong taste to fresh basil and vegan cheese. With just a few ingredients and less than ten minutes, this vegan pesto is a delicious addition to any dish and snack, hope you like it.
- 3 tbsp pine nuts
- pinch of salt
- 2 cups of fresh basil, leaves picked
- 4 tbsp parmesan
- 2 cloves of garlic, peeled
- 1 tbsp lemon juice
- 3 tbsp olive oil
Toast the pine nuts in a pan, and then allow them to cool completely.
Lightly crush in a pestle and mortar, the salt and garlic. Then add the basil leaves a few at a time and the pine nuts. Add the olive oil and stir in the cheese. Continue mashing until smooth.
Taste and adjust flavor as needed.
Spoon the pesto into a jar, and cover the top with olive oil.
Tips: Refrigerate until you’re ready to use it. It also freezes well.
You can use a food processor instead.
PT:
Pesto é um molho muito simples, não precisa de ser cozinhado, e tem poucos ingredientes.
- 3 c.de sopa de pinhões
- 1 pitada de sal
- 2 canecas de manjericão fresco, só folhas
- 3 c.de sopa parmesão
- 2 dentes de alho, descascados
- 1 c.de sopa de sumo de limão
- 3 c. de sopa de azeite
Torrar o pinhões numa frigideira e deixar arrefecer. Levemente esmagar o sal, e o alho num pilão e adicionar o manjericão aos poucos e depois os pinhões. adicionar o azeite, o sumo de limão e por fim o quijo. Continuar a envolver com o pilão até ficar homogêneo.
Dicas: Colocar o pesto num frasco ou recipiente de vidro, e cobrir o topo com azeite.
Também resulta com um processador de alimentos.
Yum! Looks and sounds delicious! Love your photographs!
Thanks, hope you give it a go ??
Looks Delicious!!! I cant wait to try this recipe!! 🙂
Thanks Sofia let me know how it goes 😉
Yum! We have the basil thriving in the California sun. Now we can attempt pesto in Portuguese, instead of the usual Italiano! Obrigado.
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Beautiful pesto !
Thanks ?
Love the idea of a vegan pesto ? I’m going to try it this Sunday 😉
Great ?? let me know how it goes 😉