Basil Pesto
Finally we are back home and have some time to share our BASIL PESTO recipe! Both vegan and the traditional version!
It is just the best! For us, BASIL PESTO is a must sometimes, especially when we are graving pasta but don’t want the usual stuff with tomato sauce or so.
And in the summer when we have so much basil, one of the only options to get rid of most of it is by making some HOMEMADE PESTO! It is super easy and just takes a couple minutes if you have a food proccessor. Quick and so much yummier than the one from the store!
This is the recipe now for the traditional pesto with Parmesan. Yummm!!!
Vegan Basil Pesto
Ingredients
- 1,5 cloves of garlic
- 60 g basil
- 35 g vegan parmesan or other nuts e.g. cashews
- 35 g pine nuts
- 1 pinch salt
- 50 ml olive oil
Instructions
- Wash the basil.
- Roast the pine nuts without oil in a pan.
- Add everything in your blender and blend it until you have a smooth texture.
- Store it in a glas and cover the pesto with olive oil, so that you can store it in the fridge for at least 2 weeks.
- Enjoy!
For the vegan version the key is to replace most of the Parmesan, if not more, with nuts. Here you can decide what nut taste you like best. We usually replace it with lots of pine nuts and cashews! If you have vegan Parmesan at home from the store or selfmade you can use that as well!
We usually change the proportions of the ingredients for the vegan recipe a little bit because it just tastes better that way!
So maybe you still got some basil in your backyard or you will buy some next time when you go to the store and then you will give one of those two recipes a shot! It will be so worth it and it will be an awesome, easy and healthy soulfood!
So if you are vegan, this recipe is for YOU!
Vegan Basil Pesto
Ingredients
- 1,5 cloves of garlic
- 60 g basil
- 35 g vegan parmesan or other nuts e.g. cashews
- 35 g pine nuts
- 1 pinch salt
- 50 ml olive oil
Instructions
- Wash the basil.
- Roast the pine nuts without oil in a pan.
- Add everything in your blender and blend it until you have a smooth texture.
- Store it in a glas and cover the pesto with olive oil, so that you can store it in the fridge for at least 2 weeks.
- Enjoy!
Did you give this recipe a try? If so, we would love to get some feedback from you! Just comment below, we really would appreciate your opinion. And if you took some pictures, just tag us on Instagram.