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This is the Red Pesto from @planty_’s “Planty in Italy” eBook with a few adjustments and it’s honesty so good and the texture is AMAZING. I had it with some fussili pasta but it’s so versatile that you can have it with pasta, on toast, as a dip, and with salads too. I’ll share the recipe of my version below! Who here loves Italian food???
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In case you missed it, the ‘Planty in Italy’ eBook is in vegan bundle along with 89 other handpicked vegan eBooks! You can get the bundle for only $50USD and this offer is only until February 7th. After that, the eBooks are back to their original prices and are valued at $1926, so this is a huge 97% discount.
Check out the bundle at bit.ly/bundle-for-trees —this is an affiliate link so I receive a small commission, that helps support me as one of the authors of the eBooks in a bundle + I plant 2 trees for every sale made using my link with non-profit organisation @onetreeplanted. ?
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Here’s the pesto recipe if you wanna try it out:
Red Pesto
1/2 cup (around 180g) sun-dried tomatoes, I used those submerged in oil
3 garlic cloves
2 tbsp pine nuts
1/4 tbsp olive oil or add more as needed*
1/2 tbsp nutritional yeast (optional)
10-12 fresh sweet basil leaves
1/4 tsp salt, or to taste
1. In a food processor, add all the red pesto ingredients. Process until well combined. You can opt to make yours really smooth but I like mine with a little chunks of sun-dried tomatoes.
2. Cook pasta until al dente.
3. Heat a pan. Add in the red pesto. Leave for 2-3 minutes before adding the al dente pasta. Mix well and cook for a few more minutes. Feel free to season with more salt and pepper if needed.
4. Garnish with some vegan cheese and more basil, if desired. Enjoy while hot!
Notes
1. You can store the red pesto in an air-tight container in the refrigerator for up to 1 week.
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