Vegan Pesto alla Genovese

by David Klaus | ⏱️ 30 min | 💪 easy

Some people love it and some people don't know about it yet. There is nothing in between. Pesto alla Genovese but make it vegan.

Pesto alla genovese (also "pesto verde") is an uncooked seasoning sauce, made with basil, garlic, olive oil, pine nuts and hard cheese. It originates from Liguria in northwestern Italy.

In most of the processed pestos in stores, these ingredients are replaced with cheaper alternatives designed to mimic the taste of original pesto. And even if you think the pesto is vegetarian there is mostly larb in the cheese. The secret boss of every vegetarian. That's why we do it ourselves and homemade tastes better anyway.

Ingredients (for 4 servings)

• 4x fresh Italian basil pots
• A handful of cashew nuts
• As many cloves of garlic as you usually use
• vegan parmesan of your choice
• olive oil
• Salt and pepper

Preparation

1. Wash the basil and cut it off.
2. Put Cashews and the olive oil in the blender first. After that, you can add the basil bit by bit
3. Now you can add all remaining ingredients to the blender and let it become a sauce. Season to taste with salt and pepper and it's done.
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You can serve it up with tomatoes and vegan mozzarella. You can use all kinds of noodles, gnocchi, or put it on your pizza. Bon appetit and see you next time.

PS. I took the photos with my phone. I hope you enjoyed it.