Ingredients (use vegan versions):
- extra virgin olive oil
- dairy-free parmezan (e.g. Florentino)
- ground almonds
- garlic puree
- ground black pepper
- chopped basil preserved in olive oil
- optional: chopped sundried tomatoes (usually in some oil too)
- optional 2: diced potato and some green beans
Directions:
I am disabled and developed this to make up when I am too
ill (or, when in better health, lazy!) to cook. It is
incredibly quick and easy, delicious too, and fools non-
vegans.
Garlic puree is easy enough to get (don't overdo
it!); vegan parmezan is available in GB, don't know about
abroad. The recipe can cope without. I use ground almonds
because you can't get ground pine kernals and they're a
hassle to chop: they taste pretty similar. The basil is
the only one you may not find: I spotted it in a health
food shop. Basically it's basil in a jar that has been
topped up with oil and some salt to preserve it, and it's
very good.
Mix everything to taste. I usually end up adding a lot of
almonds to balance out the salt from the parmezan and the
basil, and enough oil to give a good consistency. All you
need is the jars and so forth of ingredients and a spoon to
make this one up: I mix it on the plate while the pasta's
cooking.
For red pesto, put in the sundried tomatoes and adjust
until you like it!
For Spaghetti Genovese (this is from memory I'm afraid):
* dice a potato
* cut some french beans into 2 or 3 pieces each
* boil both until tender and mix in with the (green) pesto
Rumour has it that pesto freezes very nicely in those
little tubs you get from delis.
Preparation time: 2 min
Serves:
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