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