VEGAN BLACK GARLIC PESTO

VEGAN BLACK GARLIC PESTO

A great and easy to make sauce for pasta and salads, ideal for any time of year!

INGREDIENTS:

-  1 cup fresh basil leaves

- 4-5 cloves of Cal Valls black garlic

- 1/4 teaspoon of salt

- 50ml Cal Valls Extra Virgin Olive Oil (EVOO)

- 50g pine nuts

- 1 tablespoon nutritional yeast

- 2 tablespoons lemon juice

PREPARATION:

1 - Clean the basil leaves.

 Place the leaves in a blender with the black garlic, salt, EVOO, pine nuts, nutritional yeast and lemon juice.

2- Blend until smooth and thick.

3- Taste and season to taste with salt or lemon juice.

4- Transfer the pesto to an airtight container and store in the fridge.

And enjoy!

We hope you enjoy this polenta cake with tomato sauce and seitan. If you want to share the result with us, upload a photo to your social networks and tag us @calvalls.eco.

Recipe from our dear friend Julie from Dishingoutplants