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Vegan pesto

I'm sure you all know, at the very least more or less, how to make pesto. This is just to remind you that pesto is always a good idea: for a quick pasta dinner, as an addition to a sharing platter, on what to do with herbs from your garden.

Traditional Ligurian pesto is made with basil, but I went for a blend of different herbs: basil, thyme, oregano and a bit of rosemary and mint. I skipped parmesan, but kept pine nuts from the original recipe. Feel free to experiment with herbs and nuts - try almonds, cashews, pumpkin seeds or walnuts.

Recipe: Vegan pesto

Ingredients
  • one cup fresh herbs: basil, thyme, oregano, rosemary, mint
  • 1/2 small clove of garlic
  • 3 tbsp pine nuts, roasted on a dry pan
  • 1/2 cup olive oil
  • 1/2 tsp soli morskiej
Method
  • Blend all the ingredients to a smooth paste using pestle and mortar or a food processor.
  • Feel free to add more olive oil, depending on what kind of consistency you like.
  • If not using immediately, place the sauce in a jar, top with a layer of oil and refrigerate until needed..