VEGAN PESTO GENOVESE
Pesto was first mentioned around 1863 in Liguria and since then it is impossible to imagine Italian cuisine without it. With this simple and quick recipe, you can make the classic yourself and have the perfect pasta sauce when you need to go fast.
Ingredients
- 50 g pine nuts
- 10 g almonds chopped
- 25 g basil
- 3 tbsp olive oil
- 2 cloves garlic
- 2 tsp yeast flakes
- salt and pepper to taste
Instructions
- Put all the ingredients in a blender and mix well.
- The pesto can be stored in a closable bowl in the refrigerator.
- Boil favorite pasta (we used tortiglioni) and mix in two tsp of pesto per 100g of pasta. Enjoy!