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
- 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
- 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..