Vegan pesto

Vegan pesto

Total: 15 Min. | Active: 15 Min.
vegan, lactose-free, gluten-free, Low Carb
Nutritional value / dl: 731 kcal
, Fat: 74 g
, Carbohydrate: 5 g
, Protein: 10 g

Ingredients

2 dl

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

4 bunches basil, roughly chopped
2 garlic cloves, coarsely chopped
3 tbsp pine nuts, roasted
1 ½ dl olive oil
4 tbsp nutritional yeast
½ tsp salt
a little pepper
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How it's done

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Place the basil, garlic and pine nuts in a blender along with half of the oil, puree until smooth. Add the remainder of the oil and the nutritional yeast, puree briefly, season. Transfer the pesto to a clean jar, cover with a little oil and seal tightly.

Good to know
Tip: Delicious with pasta, in salad dressings, marinades and dips.
Shelf life: Refrigerate in an airtight container for approx. 1 week. Once opened, use the pesto quickly.

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