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Vegan pesto with dried tomatoes

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Ingredients for 1 servings:

  • 30 g pine nuts
  • 8 tbsp olive oil
  • 3 tbsp cheese substitute (parmesan substitute), see my recipe
  • ½ tsp salt
  • 5 tomatoes, dried in oil
  • 2 garlic cloves
  • ½ pot of basil

Instructions

Working time approx. 5 minutes; Total time approx. 5 minutes

Pulse all ingredients, except for the Parmesan cheese substitute, in a blender. Finally, stir in the Parmesan cheese substitute. Tip: You can find a recipe for homemade vegan Parmesan cheese substitute made from cashews in the recipe overview on my profile page.

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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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