Vegan pesto genovese

Pesto genovese with brown rice pasta.

Pesto genovese, made with fresh basil and pine nuts, is a simple yet delicious recipe. It is traditionally prepared using a pestle and mortar, but your blender will allow you to prepare it in a few minutes! This version contains no cheese, so it is suitable for vegans, raw foodists, lactose intolerants and people on the candida diet.You can enjoy your pesto with pasta, but also vegetables, meat or grilled fish. Basil is loaded with antioxidants and vitamin K. Pine nuts, in turn, contain plenty of trace elements: phosphorus, magnesium, zinc, manganese, copper, iron … They will give a soft, creamy texture to your pesto .


Serves 4

  • 60 gr basil
  • 60 gr pine nuts
  • 1 clove garlic, crushed
  • 1 dl extra virgin olive oil
  • 1 tsp sea salt


  1. Separate the basil leaves from their stems. Wash the leaves and dry them thoroughly. Discard the stems.
  2. Blend all the ingredients together.
  3. Mix with pasta and serve.

So quick and easy, I told you! Enjoy!


2 Comments Add yours

  1. hypersensibleepanouie says:

    Miam, Miam et re miam!
    Jolie couleur!

    Liked by 1 person

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