Pesto Recipes: Ideas & Inspiration

Simple Pestorezpet by Jürgen Ehlers/ From the Fryd Community

A Simple Pesto Recipe

Simple Pestorezpet by Jürgen Ehlers/ From the Fryd Community

Ingredients:
provides approx. 200 ml/about ¾ cup

- approx. 50 g/1 ¾ oz basil or alternatively other leafy greens such as rocket (arugula) or wild garlic
- 80–100 ml/5–7 tbsp extra virgin olive oil (adjust the quantity until a viscous consistency is achieved)
- salt to taste

And This Is How It Works

• Pluck the basil leaves from the stalks and place in a blender or moulinette.
• Puree and gradually add the olive oil until you have a thick, homogeneous mixture.
• Season to taste with salt.
• Fill boiling hot, rinsed, well-dried jars with the pesto.
• Cover the surface with a little olive oil, seal the jars and place in the freezer.
• The pesto will keep for at least 2 years if frozen.

Recipe by Vegan from the Fryd Community

Thai Basil Pesto

Recipe by Vegan from the Fryd Community

Ingredients
approx. 250 ml/ about 1 cup

- 60 g/2.1 oz fresh Thai basil (alternatively a herb of your choice)
- 70 g/2.5 oz unsalted, roasted cashew nuts
- 2 cloves of garlic
- 120 ml/½ cup extra virgin olive oil
- 1 tsp soy sauce
- 2 tsp yeast flakes
- salt and chilli flakes to taste

Preparation:

• Wash the Thai basil leaves and shake dry.
• Place the basil, cashew nuts, garlic, olive oil, soy sauce and yeast flakes in a blender or food processor.
• Puree everything until you have a smooth paste. If necessary, add a little more oil or nuts to achieve the desired consistency.
• Season to taste with salt and chili flakes.
• Use immediately or pour into a clean, sealable jar and store in the fridge.

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Pesto recipe /From the Vegan Fryd community

Recipe for a Simple Rocket Pesto

Pesto recipe /From the Vegan Fryd community

Ingredients:
approx. 250 ml/ about 1 cup

- 50 g/1.8 oz walnuts or sunflower seeds (preferably roasted for more flavor)
- 100 g/3.5 oz fresh rocket (arugula)
- 2 cloves of garlic (or to taste)
- 1 tbsp yeast flakes
- 100 ml/⅓ cup + 1 tbsp extra virgin olive oil
- ½ tsp pepper
- salt to taste

And This Is How It Works

• Lightly toast the walnuts or sunflower seeds in a pan without fat, if desired, and leave to cool.
• Wash the rocket and shake dry well.
• Place the rocket, nuts/seeds, garlic, yeast flakes, olive oil, pepper and salt in a blender or food processor.
• Blend everything to a smooth paste.
• If necessary, add a little more oil or nuts until the desired consistency is achieved.
• Use immediately or pour into a clean jar and store in the fridge.

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