Who doesn’t love warm temperatures? I definitely am a sun, summer, hot temperatures lover, I guess that’s why I live in Lisbon and not Luxembourg 😉 Something else that I love, is making food in big batches, so I can store it in fridge or freezer . So I have home-made food by hand in case of “emergency” aka me, too lazy to cook Green Pesto is exactly that for me!
Summer is here (or is it?)
So last week was a very big day for me! Do you want to know why? I could wear my Flip Flops for the very first time this year. OMG, you cannot imagine how much I love this feeling when for the 1st time after a long & wet winter, you can put on your favourite pair of Hawaianas… Armed with Flip Flops and Harem Pants on (my husband always begs me to not leave the house with those pants 😀 ) I went to the grocery store to get some more ingredients because I almost forgot the most important one for Green Pesto. Oh and just in case, if you need a refreshing dessert after having eaten Green Pesto, then check out my healthy Peanut-Coco-Chocolate Balls.
The most important ingredient for Green Pesto is…
The night before I went for dinner with a friend I hadn’t seen in a really long time and I told her that the next day I’ll do Green Pesto and we agreed that Pesto is delicious and then she said, obviously Parmesan cheese is the most crucial ingredient in Green Pesto. In that moment, I realised that in fact, I completely forgot about that. I remembered that as well my mom always makes it with loads of Parmesan cheese. The second I arrived at home that night, I searched for vegan Parmesan cheese recipes on the internet and I found an amazing one at one of my very favourite vegan food blogs, Minimalist Baker.
this Green Pesto is super versatile
Here goes a delicious, super easy and quick Green Pesto that you can store for several weeks in the fridge or freezer in an airtight container. What’s even better about it, you can not only eat Green Pesto as a Pasta sauce but as well on crackers, as dip for vegetables, as a marinade, as salad sauce or even by the spoon. Simply perfect for warm summer days, right?
And here is the video to my Green Pesto recipe 🙂
Vegan Parmesan cheese**
- 90g raw cashews
- 3Tbsp. nutritional yeast
- 3/4Tsp. salt
- 1/4Tsp. garlic powder
- 3 cups fresh basil
- 1/3 cup vegan Parmesan cheese*
- 1/3 cup roasted pine nuts
- 2-3 cloves of garlic
- 1/2 Tsp. salt
- 1/4 Tsp. pepper
- 1/2 cup olive oil
- juice of 1/2 lemon
- optional 1/4 Tsp. chili flakes
Vegan Parmesan cheese
- simply place everything into a food processor and mix until a fine meal is achieved
- put it into an airtight container and you can store it for weeks
- place all ingredients except oil into food processor and pulse until a paste forms, pushing down the basil as needed
- with the food processor running pour in the oil so it emulsifies evenly and quickly
- transfer to an airtight container and place into the fridge or freezer or eat immediately 😉
Let me know by leaving a comment how you like this Green Pesto? Don’t forget to tag a picture with #krisoak on Instagram. What are your favourite dishes for summer?
P.S.: In summer and spring I love to drink fresh green juices, they are a perfect snack during the afternoon. In case you don’t have a juicer yet and struggling with the decision what kind of juicer you need, check out my post about juicers.
P.P.S.: last week when I did this recipe we had like 30°C in Lisbon but now we’re back to rain all day and 13°C seems like I have to go back to doing warming dishes and soups to not feel cold 😉
*if you don’t want to prepare vegan Parmesan cheese you can simply replace it with nutritional yeast or leave it out completely
** Link to Minimalist baker’s Vegan Parmesan cheese recipe