First of all, basil pesto, which appeared in Roman times, is no longer to be discovered as it is so well known. Indeed, it is a tasty mixture of basil, olive oil, garlic, pine nuts and parmigiano or pecorino cheese. Often associated with pasta, it is also eaten on toast or as a seasoning. But there is also a vegan version, without cheese, which is just as delicious. But nothing could be simpler to do! Here is the homemade vegan pesto recipe.
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 tablespoons of olive oil
- 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!
