The Ultimate Vegan Pesto Verde: A Flavorful Twist on a Classic Sauce

Discover the vibrant flavors of our Vegan Pesto Verde, a delightful plant-based twist on the traditional Italian sauce. Packed with fresh basil, spinach, and a blend of toasted hazelnuts and cashews, this dairy-free pesto offers a rich, nutty taste that's perfect for pasta, sandwiches, or as a dip.

Easy to prepare and bursting with nutrients, it's a must-try for anyone seeking a healthy and delicious alternative to classic pesto.

Our Vegan Pesto Verde combines the aromatic essence of fresh basil and spinach with the creamy texture of toasted hazelnuts and cashews. Enhanced with garlic, nutritional yeast for a cheesy flavor, and a hint of lemon juice, this pesto is both indulgent and nutritious. The addition of extra virgin olive oil ensures a smooth consistency, making it versatile for various dishes. Whether you're dressing up your favorite pasta, spreading it on crusty bread, or using it as a dip for veggies, this pesto is sure to become a staple in your kitchen.

Did you know

Traditional pesto, originating from Genoa in Italy, relies heavily on Parmesan cheese and pine nuts for its signature taste. However, The Ultimate Vegan Pesto Verde replaces Parmesan with nutritional yeast, providing the same umami, cheesy flavor while keeping it plant-based. It also substitutes the classic pine nuts with hazelnuts and cashews, adding a uniquely creamy texture and a richer, nutty depth of flavor that makes it stand out as both a sustainable and allergy-friendly alternative.

What do you need to make The Ultimate Vegan Pesto Verde

Ingredients

• 24g fresh spinach
• 15g fresh basil leaves
• 35g hazelnuts
• 35g cashews
• 120ml extra virgin olive oil
• 1 teaspoon lemon juice
• 2 cloves garlic
• 1.5 teaspoons Himalayan salt
• 2 tablespoons nutritional yeast
• Freshly ground black pepper, to taste

Kitchen supplies

Stylish Cookware Set 4-piece

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Royal Water Glass and Juice Glass

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Handy Kitchen Helper

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PREPARATION OF The Ultimate Vegan Pesto Verde recipe

Time needed 20 minutes

1. Preheat your oven to 175°C (347°F).
2. Spread the hazelnuts and cashews on a baking sheet lined with parchment paper.
3. Toast the nuts in the oven for 8-10 minutes, stirring halfway through to ensure even roasting.
4. Remove from the oven and let them cool completely.
5. Once cooled, combine all ingredients in a blender or food processor.
6. Pulse until you achieve a slightly coarse texture, ensuring it's not overly smooth to maintain some crunch.
7. Transfer the pesto into clean, airtight jars.
8. Store in the refrigerator and enjoy within a week.

Tips & tricks

• For a more intense basil flavor, increase the amount of basil and reduce the spinach accordingly.
• If you prefer a thinner consistency, gradually add more olive oil until the desired texture is reached.
• This pesto pairs wonderfully with whole-grain pasta, as a spread on vegan sandwiches, or as a topping for roasted vegetables.