VEGAN BASIL PESTO WITH A SECRET INGREDIENT
This traditional vegan basil pesto will amaze you. Find out a secret ingredient that makes your homemade pesto creamier and outrageously delicious.
- 2 cups basil leaves
- ½ cup pine nuts
- ½ cup olive oil
- 1 small potato, cubed
- Salt and pepper
In a small pot, add the cubed potato into boiled and salted water. Boil for 10-12 minutes. Drain and set aside to cool. Use a fork to mash it.
Meanwhile, use a knife to roughly chop basil leaves and pine nuts. Add them in a food processor. Pulse for a few seconds just to break down the leaves into smaller pieces. Scrape down the sides of the bowl. Season with salt and pepper.
With the food processor running slowly, drizzle in the olive oil until a paste is formed. Scrape down the sides of the bowl.
Pour the pesto into a bowl. Use a spoon to combine the mashed potato with the pesto. Taste and season with more salt and pepper if necessary.
To make the vegan basil pesto pasta featuring in photos:
1 pound (500g) pasta
4 spoonfuls pesto sauce
1.See the package directions for pasta cook times. If you like your pasta firm to bite (“al dente”), test some pasta 2-3 minutes before the instructions cooking time. When it is ready, turn off the heat.
2.Meanwhile, add pesto sauce in a large pan on low heat for a few minutes just to warm it up. Turn off the heat. With a pasta grabber (or just a fork), grab the pasta right from the pot and transfer it into the pan. No need to drain the pasta. Stir and add hot pasta water to loosen the sauce to your desired consistency if necessary.
Serve right away with plenty of parmesan cheese (optional) and freshly ground pepper.