I just love finding ways to enjoy favourite foods with healthier ingredients. This Vegan Pesto recipe still packs a tasty punch. All one really needs to do is leave out the cheese and your Pesto will still taste like, well… Pesto! I use this recipe so often and use Pesto in many yummy ways in my kitchen.
- Add it to some spelt/amaranth and/or rice pasta with some cooked tomatoes and raw pine nuts and you have yourself a classic Italian (dairy-free and wheat-free) pasta.
- Adding a little to vegan mayonnaise makes a delicious sauce for veggies burgers
- Or just whack some straight onto a couple slices of spelt/camut or any other gluten-free bread and added grilled veggies, for a Mediterranean stack (eggplant, zucchini and red capsicum/bell peppers are great!).
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Raw Vegan Pesto Recipe
|Prep time||10 minutes|
- 3 handfuls Basil, fresh
- 1/2 cup Olive Oil, Virgin Cold-pressed
- 1/2 cup Pinenuts
- 2 cloves Garlic
- 1/2 teaspoon Salt, Himalayan or Sea Salt
|1. Crush or chop the garlic finely. |
2. Put all the ingredients together in a blender, and blend well, but still leave a little coarseness. You don't want your Pesto sauce to become a Pesto paste! I use a glass jar with one of those convenient little hand-held blenders.
Storing tip: I store my Pesto in glass jars in the fridge, but I first ‘coat’ the inside of the jar, with about 1-2 tbsp olive oil, then make sure to swirl it around until the whole of the inside of the jar is coated with the oil. Then add the pesto, and top with a little layer of olive oil on top before closing the lid and putting it in the fridge. The oil acts as a natural preserver, and helps keep the Pesto for up to a week if you do the same (sometimes longer!).