Pesto verde


(2-3 portions)

Vegetarian, Bento, Cuisine, Recipes, Zoé

2 bunch of basil (something like 50g I believe)
1/2 cup of olive oil
2 garlic cloves
1/2 onion
1 cup of firm yoghurt or silken tofu
1/2 cup of pine nuts
salt, pepper.

In a food processor blend the basil, the olive oil, the seeds, the garlic cloves and the onion. Scrap down the sides of the container if needed.
Stir in the yoghurt.
Season as taste.

For a use as a spaghetti sauce:
Add a half of the pesto to the cooked spaghetti.
Heat them a little in a large saucepan.
Then add the second half on each portions of spaghetti.
Serve.

Comment: Add two basil leaves to highlight your food!

4 Responses to “Pesto verde”

  1. Pesto verde two ways and red soup « Experiments in dessertarian cooking Says:

    […] -Red soup -Pesto verde -Spaghetti -Chocolate short bread Hi! How are you all today? Managed to get up early to post a […]

  2. Tod in a pot [Vegetarian] « Experiments in dessertarian cooking: Recipes Says:

    […] pot [Vegetarian] June 25, 2009 — Zoé 4 quail eggs 3 slices of white bread 4 tbsp of pesto verde 1/2 cup of boiling water 1/2 cup of dried […]

  3. Broccoli and cheese spread « Experiments in dessertarian cooking: Recipes Says:

    […] Broccoli and cheese spread July 9, 2010 — Zoé 1 cup of steamed broccoli 1 tbsp of cream cheese or silken tofu 1 tsp of pesto […]

  4. Broccoli and cheese spread « Experiments in dessertarian cooking: Recipes Says:

    […] Broccoli and cheese spread August 9, 2010 — Zoé 1 cup of steamed broccoli 1 tbsp of cream cheese or silken tofu 1 tsp of pesto […]


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