Loquats recipes: vegan, dairy-free pesto.
Here’s a loquat recipe for a vegan pesto.
Loquat recipes are usually sweet, but in this dairy-free pesto recipe we will use loquats instead of cheese, and use a mortar and pestle (but you can use a blender or food processor as well) to get a creamy pesto sauce.
This no-cheese pesto recipe for pasta is nothing else than a loquat sauce made with pine nuts, basil, olive oil, salt, and a pinch of cayenne pepper.
Let’s see how to do a super healthy pesto recipe…
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loquats recipes: basil, pine nuts and loquats pesto
Ingredients
- 1 handful basil leaves (I had wonderful cinnamon-basil, but regular basil will be just fine) 10 gr
- 1 tablespoon pine nuts 10 gr
- ¼ teaspoon salt
- 2 tablespoons extra virgin olive oil
- 2 loquats
- 1 pinch cayenne pepper
- a pestle and mortar or a hand blender
Instructions
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Peel the loquats and cut them in 4-6.
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Place the basil leaves and salt in the mortar and pound. Add the pine nuts and pound. Add the loquats and pound.
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Gently pour the olive oil over your pesto and stir. Add the cayenne pepper and stir.
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Cook the pasta (180-200 gr) according to the package instructions and
season it with your homemade pesto.
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(No mortar? Place all the ingredients in a bowl and work them with a hand blender.)
enjoy your gourmet pesto recipe!
Claudia
looking for
the traditional pesto recipe?
