PESTO PASTA
With love to make homemade pesto. We mainly started making pesto at home because there hardly were any vegan pesto options around and the ones that were available were mostly crazy expensive. Plus we like to know what goes into our pesto and twitch and adapt the recipe depending on the ingredients we have at hand. Here are some of the ingredients we like to add:
fresh herbs such as basil, parsley, thyme...
nutritional yeast (to substitute the parmegian)
nuts or seeds (we like to use pumpkinseeds or walnuts best)
fresh garlic (you can skip this one if you're not the biggest garlic-fan)
good quality olive oil
for a fresh kick you can also add in some lemon juice or lemon zest
Our pesto almost takes no time at all to make and can be stored in the fridge for up to 1 week. So if you don't use all your pesto at once transfer it into a jar and drizzle some olive oil on top, that way it keeps longer, seal tightly and store in your fridge. To actually make the pesto you simply need to add all the ingredients into a little blender and blizz until nice and smooth. If you're using nuts and or garlic make sure to chop those beforehand so that there are no big chunks left in your final pesto. If you like your pesto to be runnier simply add in more olive oil or dilute it with some (pasta cooking) water before adding it to your pasta. The pesto also tastes great on pizza, in salads or on sandwiches.
The pasta recipe in this post is a very very simple and quick one, yet it's a crazy delicious combination. All you have to do is boil your favourite kind of pasta, drain it an keep some of the cooking water (about 30ml). Next you want to heat up 1tbsp of olive oil in a pan and add in your chopped cherry-tomatoes and olives. Now it's time to add in your pesto together with the reserved cooking water and stir until the pesto disolved. Add in your pasta and toss until coated. Serve immediately and garnish with some fresh basil leaves.
Enjoy!
Hi, we’re Marie and Michael, two foodies living and studying in Vienna!
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