Here lies a very unique, yet gentle pesto that begs to be tasted, and, when all is said and done, you may wish to include this in your monthly eats, as it is a beautifully easy and delicious recipe that is quick to prepare.
I don’t know about you, but I love the concept of pesto. I love its semi-rawness mixed with whole-wheat pasta. It’s filling, yet easy on the palette at the same time, and I guess that’s why it goes down so well. I have made many other pestos which I hope to share with you soon !
Makes around 2-3 portions.
- 3-4 cloves garlic
- ½ cup pecan nuts
- 3-4 tbsps chopped parsley
- 4–6 tbsps choppe fresh basil leaves
- 5 tbsps extra virgin olive oil
- ¼ cup vegan cheese of your choice
- sea salt to taste
- 1 tbsp water
- ½ cup vegan cream of your choice (I use Provamel)
INGREDIENTS FOR GARNISH
- ¼ fresh red pepper, cut into small squares
- a little sprinkle of sweet paprika
- vegan parmesan cheese (optional)
- freshly chopped parsley
METHOD FOR THE PESTO
Start off by processing the garlic and pecan nuts in a food processor until finely chopped. Then add the parsley and basil – process also until finely chopped, then begin to add the oil, a little at a time. Next add in the rest of the ingredients, except for the water – add this in at the end, if you want to make it smoother.
After you have boiled and drained the pasta of your choice, set aside. Meanwhile pour a little olive oil into a casserole, heat, and add all the pesto. Allow to cook for a minute, then add the pasta. Continue to mix, and finally pour in the vegan cream. Heat for a minute, then turn over into a serving bowl, and add the garnish. Mmmmmm, mmmmmm, good !!!
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