Simple Red Pesto (vegan)
We are in Italy now. Not physically, but with our italian food graving minds. Let me introduce you to our Vegan Italian Week! This is not so much of a challenge as trying to veganize cuisines of other countries, as Italy’s cuisine is already rich in originally vegetarian and even vegan recipes. This makes it easier now for me to set up a nice and tasty meal plan for this week’s challenge!
Today we start with the basis of Italian Antipasti: Pesto. In this case the red one. Usually it comes with parmesan cheese. I simplified the recipe and came up with a 5 ingredient red pesto that is very delicious and intense in mediterranean touch. More like a Crostini like spread, this Vegan Red Pesto is condensed both in texture and in flavor. Best on a olive oil roasted white bread, it is best served still slightly warm.
Enjoy this fine spread – enjoy this week’s challenge with us!
Ciao
Simple Red Pesto (vegan)
Equipment
- 1 immersion blender or food processor with a fairly small container
Ingredients
- 80 g dried tomatos
- 60 g almonds
- 1 handful fresh basil
- 1/3-1/2 cup olive oil extra virgin
- 1 tsp nutritional yeast optional
Instructions
- Soak the dried tomatos in hot water, until soft (approx. 15 minutes). Drain and place in the immersion blender cup or food processor.
- Add the other ingredients (start with 1/3 olive oil) and blend until fully combined. If the texture is too thick for your taste, add some more olive oil.
- Serve on thin of bread roasted in a little olive oil.