Home-made pestos will develop overtime, when every cook knows exactly what amount of the ingredients to add so it fits with her/his favourite tastes. Here is Nonna’s absolute favourite pesto recipe what has already won so many hearts, tastes so-so good and thanks to topinambur powder is highly nutritious. We took care of both versions, traditional and vegan, so that everyone can have part of this pesto sensation!
Classical version:
- 100 g fresh basil
- 50 g Nonna sundried tomatoes
- 1-2 cloves of garlic (garlic lover- double the amount!)
- 50 g pine nuts
- Some fresh lemon juice for acidity
- 1-1.5 dl virgin olive oil
- 4 tsp grated parmesan
- 1 tbsp Nonna freeze-dried topinambur powder
Vegan version:
- 100 g fresh basil
- 50 g Nonna sundried tomatoes
- 1-2 cloves of garlic (garlic lover- double the amount!)
- 50 g pine nuts
- Some fresh lemon juice for acidity
- 1-1.5 dl virgin olive oil
- 4 tsp nutritional yeast
- 1 tbsp Nonna freeze-dried topinambur powder
Put all the ingredients in a bowl and blend it all together with food processer or hand blender. Definately taste a bit and add some of this-some of that if needed. Some people just love more garlicky pesto while others like more basil. If pesto is too dry, add some oil and if too oily, add some cheese or nutritional yeast.
Serve with fresh ciabatta.
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