Vegan pesto sauce with pine nuts
1 serving
20 minutes
The recipe is taken from the collection of recipes by Nastya Ozerova.
Calories269.4kcal
Proteins10.2grams
Fats18grams
Carbohydrates19.5grams
1
Wash the basil leaves and dry them.
- Basil leaves: 40 pieces
2
Put basil, a clove of garlic without the core, pine nuts, and a pinch of salt in the blender. Blend the sauce until smooth and transfer it to a storage container.
- Basil leaves: 40 pieces
- Garlic: 1 clove
- Pine nuts: 30 g
- Salt: to taste
3
Pour olive oil over the sauce to cover its surface.
- Olive oil: to taste
4
Pesto sauce can be stored in the refrigerator for a few days, but it should be well covered with olive oil in the container.
- Olive oil: to taste
