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
The JUNO Tree Project