Built on a base of fresh mint, parsley and pine nuts, this plant-based pesto will add a burst of refreshing flavour to any dish.
Prep: 5 mins | Cook: 5 mins | Serves: 8
A fragrant blend of fresh mint, parsley and spinach, bolstered together by crushed pinenuts and Almo Crème—clean eaters will love this plant-based pesto. Instead of cheese, a blend of almond meal and nutritional yeast flakes impart a salty parmesan flavour similar to traditional Ligurian pesto, but without the dairy.
It’s a versatile all-rounder that can be used in all manner of ways, scooped up on toasted ciabatta or blended though vegan pasta, pizzas, soups, salads, and more. The zesty flavours work wonderfully with our Summer Ligurian Green Pesto Lasagna and add depth and texture to the Green Pea & Kale Spelt Risotto.
We also think the vibrant green looks brilliant against Le Creuset’s beautiful ‘Meringue’ saucepan. At Almo, our mission is to help nourish and sustain our consumers, communities and the environment. As such, health is a top priority, and we believe cooking with cast-iron is one simple change we can make to take better care of our health.
Tip: If making ahead of time, store in an airtight container and top with 1cm of olive oil to prevent browning.