Italian & Vegan

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Recipes of the best food in the world, vegan. Click on a picture for the recipe.
Pesto
more recipes at italianandvegan.com
This recipe takes very little actual time but does include some ingredients that you wouldn’t necessarily find just lying around your pantry. You’ll also need a blender. Having said that, it’s definitely worth preparing for. It’s really quite healthy, which means you can eat tons of it and still not get that disgusting feeling of being way too full. Plus, it’s a classic, and is definitely one of my all-time favorite pasta sauces. Ingredients (serves 2)
120g fresh basil
100g pine nuts
75ml olive oil
50ml coconut milk
3-4 cloves of garlic
400g pasta of your choice
Preparation (20-25 minutes)
Fill up a pot about halfway with water and leave it to boil (it has to be big enough to fit all of the pasta later). Put all of the olive oil, half of the coconut milk, the garlic, and a handful of basil into a blender. Now blend! When it’s nice and smooth, add another handful of basil and blend it again. Continue this process until you’ve added all of the basil. If the blender starts having some difficulty at some point, add coconut milk. When all of the basil, olive oil, garlic, and coconut milk has been blended together, blend it some more. While blending, slowly add the pine nuts. If you add them all at once you will most likely break your blender, so as strong as the temptation will be, don’t. By now the water should be boiling. Add the pasta. Stir every 2 minutes or so. On the pack of pasta it should tell you how long it takes to cook. Either way, after about 8 minutes start taking out pasta every now and then and tasting it to see if it’s cooked yet. It shouldn’t be disgustingly soft and overcooked. Don’t do that. Once you’ve judged that the pasta is ready, strain it, throw it back in the pot without any water, and the pesto straight from the blender. Mix it around, and then just shove it onto your plate and it’s ready for eating!Tip: pesto sauce freezes very well, which means that you can easily make tons of the sauce beforehand, freeze it, and then all you have to do is stick it in the microwave while the pasta is boiling. This is absolutely amazing, because it means that on those days when you’re feeling way too lazy to cook, you can whip out the vegan pesto, which will never fail you!
Have you tried making this? Why not take a picture and submit it? I would love to see how you did, hear about any shortcomings in the recipe, or any experiments of your own.

Pesto

more recipes at italianandvegan.com

This recipe takes very little actual time but does include some ingredients that you wouldn’t necessarily find just lying around your pantry. You’ll also need a blender. Having said that, it’s definitely worth preparing for. It’s really quite healthy, which means you can eat tons of it and still not get that disgusting feeling of being way too full. Plus, it’s a classic, and is definitely one of my all-time favorite pasta sauces.

Ingredients (serves 2)

  • 120g fresh basil
  • 100g pine nuts
  • 75ml olive oil
  • 50ml coconut milk
  • 3-4 cloves of garlic
  • 400g pasta of your choice

Preparation (20-25 minutes)

Fill up a pot about halfway with water and leave it to boil (it has to be big enough to fit all of the pasta later). Put all of the olive oil, half of the coconut milk, the garlic, and a handful of basil into a blender. Now blend! When it’s nice and smooth, add another handful of basil and blend it again. Continue this process until you’ve added all of the basil. If the blender starts having some difficulty at some point, add coconut milk. When all of the basil, olive oil, garlic, and coconut milk has been blended together, blend it some more. While blending, slowly add the pine nuts. If you add them all at once you will most likely break your blender, so as strong as the temptation will be, don’t. By now the water should be boiling. Add the pasta. Stir every 2 minutes or so. On the pack of pasta it should tell you how long it takes to cook. Either way, after about 8 minutes start taking out pasta every now and then and tasting it to see if it’s cooked yet. It shouldn’t be disgustingly soft and overcooked. Don’t do that. Once you’ve judged that the pasta is ready, strain it, throw it back in the pot without any water, and the pesto straight from the blender. Mix it around, and then just shove it onto your plate and it’s ready for eating!

Tip: pesto sauce freezes very well, which means that you can easily make tons of the sauce beforehand, freeze it, and then all you have to do is stick it in the microwave while the pasta is boiling. This is absolutely amazing, because it means that on those days when you’re feeling way too lazy to cook, you can whip out the vegan pesto, which will never fail you!

Have you tried making this? Why not take a picture and submit it? I would love to see how you did, hear about any shortcomings in the recipe, or any experiments of your own.

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    CIAO PESTO - AMORE!
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