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 processed pestos in stores, these ingredients are replaced with cheaper alternatives designed to mimic the taste of the original pesto. And even if you think the pesto is vegetarian, there is often larb in the cheese — the secret enemy of every vegetarian. That’s why we make 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 the cashews and olive oil in the blender first. After that, you can add the basil bit by bit.
3. Now you can add all the 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 with tomatoes and vegan mozzarella. You can use all kinds of pasta, gnocchi, or put it on your pizza. Bon appétit, and see you next time!

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