a dairy free pesto recipe: the egg yolk pesto

a basil and pine nuts dairy free pesto recipe that uses egg yolks instead of parmesan cheese

 

Dear foodie intolerant friends,

fortunately,

the world (especially the world of  Italian recipes) is full of ingredients, recipes and yummy alternatives for you!

 

 

You have thousands of opportunities to explore.

I swear, this alternative (still traditional and authentic, not sure if it’s a Roman or a Calabrian recipe) Italian pesto has absolutely nothing less than the parmesan one.

You’ll see…

 

egg yolk pesto

Course Main Course
Cuisine Italian
Servings 1 jar
Author Claudia Rinaldi | Gourmet Project

Ingredients

  • ¾ cups extra-virgin olive oil
  • 5 oz basil leaves 140 gr
  • 1.5 oz pine nuts 40 gr
  • 3 anchovies
  • ½ garlic clove
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • less than one inch of fresh ginger
  • 2 boiled egg yolks

Instructions

  1. Guess? Everything in the food processor and pulse until creamy. Mortar? Start with garlic, add basil and salt. When you see liquids add the pine nuts, then all the other ingredients, and finally olive oil, gradually.

enjoy your egg yolk dairy-free pesto recipe

Claudia

Claudia Rinaldi

Claudia Rinaldi

Author

Digital artisan and curator of the Simposio book series; maker of Gourmet Project, an Italian food and culture blog; and life in Italy relator through the Italian Colors Newsletter. Claudia lives in magnificent Rome. She loves pasta, “melanzane alla parmigiana”, hats, suitcases and airports, Christmas, and books. Her mission is to show you that Italy is so much more than spaghetti and clichés, but a land of endless traditions, flavors, and heritage.