Welcome to Gourmet Project, the Roman home of the Italian Colors newsletter and Simposio: an Italian food, travel, and culture magazine

Loquats recipes: vegan, dairy-free pesto.

Loquats recipes
Loquats recipes: basil, pine nuts and loquats 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

an Italian travel, recipe, and culture magazine

Subscribe to my weekly newsletter and get a


of the mag!


loquats recipes: basil, pine nuts and loquats pesto

Course Main Course
Cuisine Italian
Servings 2
Author Claudia Rinaldi | Gourmet Project


  • 1 handful basil leaves (I had wonderful cinnamon-basil, but regular basil will be just fine) 10 gr
  • 1 tablespoon pine nuts 10 gr
  • ΒΌ teaspoon salt
  • 2 tablespoons extra virgin olive oil
  • 2 loquats
  • 1 pinch cayenne pepper
  • a pestle and mortar or a hand blender


  1. Peel the loquats and cut them in 4-6.
  2. Place basil leaves and salt in the mortar and pound. Add pine nuts and pound. Add loquats and pound.
  3. Gently pour the olive oil over your pesto and stir. Add the cayenne pepper and stir.
  4. Cook pasta (180-200 gr) according with package instructions and season it with your homemade pesto.
  5. (No mortar? Place all the ingredients in a bowl and work them with a hand blender.)

enjoy your gourmet pesto recipe!


looking for

the traditional pesto recipe?

Holler Box