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Vegan Basil Pesto

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Vegan Basil Pesto


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Tempo de preparo

10 min(s)


1 servings

Gabriela Marchi

  • Ingredients
  • Recipe
  • Basil Leaves3 cup
  • Pecans4 tablespoon
  • Almond flour1/2 cup
  • Garlic2 unit(s)
  • Lemon juice1 tablespoon
  • White Sesame2 tablespoon
  • Onion powder1/4 teaspoon
  • Spicy paprika1/2 teaspoon
  • Nutritional Yeast1 tablespoon
  • Olive oil1 cup
  • Salt1/2 teaspoon
  1. In a food processor, add the basil leaves, garlic, lemon juice, walnuts, almond flour, sesame seeds, onion powder, paprika, nutritional yeast and salt. Use the pulse function for 5 to 6 times, until the mixture has started to become a “paste”.
  2. Leave the processor running on low speed, and add the oil gently, in strands, a tablespoon at a time! Until the entire amount is finished!
  3. When the oil is finished, taste the tropeiro, adjust what is necessary and increase the speed to high. Leave for 30 seconds! Store in glass jars. Or freeze in ice cube trays.

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