Tout d’abord, le pesto basilic, apparu à l’époque romaine, n’est plus à découvrir tant il est connu. En effet, il s’agit d’un savoureux mélange de basilic, huile d’olive, ail, noix de pin et de fromage parmigiano ou pecorino. Souvent associé aux pâtes, il se mange aussi sur des toasts ou comme assaisonnement. Mais il existe aussi sa version végan, sans fromage, tout aussi délicieuse. Mais rien de plus simple à faire ! Voici la recette pesto vegan maison.
Preparation time: 5 minutes
Ingredients
- 20 g pine nuts
- 3 tbsp. tablespoon of yeast
- 3 cloves of garlic
- 20 ml lemon juice
- 80 g fresh basil
- 1 pinch of salt
- 3 cuillères à soupe d’huile d’olive
- Some water
Utensils
- A kitchen scale
- A blender (or any device for mixing)
- The heart of the matter: the recipe (nothing could be simpler!)
- Mix the fresh basil, pine nuts, lemon juice, salt, garlic cloves and yeast. In just a few moments, you will obtain a creamy texture with a delicious smell. But beat your feet! There are a few steps left.
- Then gradually add the olive oil to your mixture. Do not hesitate to add a little water until you obtain a satisfactory texture.
- Pour everything into the container of your choice.
- Treat yourself !
How to store your homemade vegan pesto recipe?
2 storage options:
If you plan to eat it in the coming days: put it in an airtight container in the refrigerator. It will keep for a maximum of 3 days.
Ps: don't worry if its color changes and darkens: it's just oxidation, without danger for health or taste!
If you wish to consume it in the coming months: in an airtight container in a freezer bag, in the freezer. Nothing's easier !
Also discover our hummus recipe without tahini, guaranteed to be killer!
