a basil and pine nuts dairy free pesto recipe that uses egg yolks instead of parmesan cheese
Dear foodie intolerant friends,
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.
egg yolk pesto
- 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
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