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Vegan basil pesto

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Ingredients for 15 servings:

  • 500 ml olive oil
  • 150 g fresh basil
  • 6 cloves garlic
  • 100 g sunflower seeds
  • 1 lemon(s) (organic) zest
  • 1 tsp salt

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Wash and trim the basil, and dry it with a kitchen towel. Peel the garlic and roughly chop both. Chop the sunflower seeds with a food processor. Grate the lemon zest (without the white part!) and puree all ingredients. Enjoy immediately with pasta and a salad (e.g., romaine with tomatoes) or place in boiled jars, cover with a half-centimeter of oil, and refrigerate (at least 2-3 weeks). The servings are normal; one hungry group even managed to devour it for eight people. Tip: The pesto also tastes good with frozen basil.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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