Pesto vert à l'huile d'olive
By: Agi Kaja
Le pesto vert est un incontournable de la cuisine italienne. Cette version est 100 % végétalienne ! Composée de basilic, de pignons de pin, de levure nutritionnelle et d'huile d'olive extra vierge, cette délicieuse sauce aromatique accompagne à merveille les pâtes, les salades, les pommes de terre rôties et les toasts.
Recipe from Whole Food Earth®
Green pesto with olive oil
Category
Tartinades et trempettesCuisine
MéditerranéeServings
4Prep Time
15 minutesGreen pesto is a staple in Italian cuisine. This version is 100% vegan! Made with basil, pine nuts, nutritional yeast and extra virgin olive oil, this delicious and aromatic condiment is great for pasta, salads, roasted potatoes and toasts.
Ingredients
- a large bunch of fresh basil leaves
-
8 tbs extra virgin olive oil
-
a handful of pine nuts
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5 tbsp nutritional yeast
- salt for taste
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black pepper for taste
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1 tsp of garlic powder
Directions
- Place the basil, olive oil, garlic powder, nutritional yeast, salt and pepper in a jar.
- Using a kitchen blender blend all the ingredients for 3-5 seconds.
- Add pine nuts. Blend for 3 seconds.
- Use it for pasta, salads and toasts. Enjoy!
- You can keep in the fridge for a few days or freeze it.
Agi Kaja
Curating a blend of nourishing recipes, practical nutrition hacks, and intentional living tips. Agi focuses on the "why" behind the products we sell — helping customers build a life that feels as good as it looks. With deep roots in nutrition and a passion for food and health, she spends her days debunking myths, cooking whole foods and highlighting the best ways to fuel a healthy life, ensuring our community stays informed, inspired, and well-fed.
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