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TRIO OF PESTO

23rd December 2019

These different styles of pesto make the perfect snack spread on Melba toast. You can also use them as sauces for pasta and gnocchi, and as a pizza topping.

Asparagus and almond pesto

10 spears steamed asparagus

1 pinch salt

½ clove garlic

30g almonds

80ml extra virgin olive oil

1 tbsp lemon juice

Blend all the ingredients together to a creamy sauce.

Spinach and walnut pesto

100g fresh spinach

60g walnuts

3 cloves garlic

4–5 tbsp olive oil

1 tbsp lemon juice

Blend all the ingredients together to a creamy sauce.

Pesto rosso

50g sun-dried tomatoes

25g pine nuts

50ml olive oil

1 tbsp vegan Parmesan

2 cloves garlic

Blend all the ingredients together to a creamy sauce.

For the vegan Parmesan:

60g almonds

60g cashew nuts

1 level tsp garlic powder

1 tbsp malted yeast

1 large pinch salt

Combine all the ingredients in a blender and grind to a powder. Vegan Parmesan will keep for up to a week stored in an airtight container in a refrigerator.


Edited extract from Veganissimo: Italian Vegan Cuisine by Angélique Roussel, published by Grub Street.

Published in JUNO Autumn 2019, Issue 63


Filed Under: News & Events, Nutrition and Recipes, Recipes

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