Courgette and almond pesto
This is a gluten-free recipe for a vegan courgette and almond pesto ready in 5 minutes and perfect for a summery and light 100% vegan pasta. Pesto has many variations, and if you feel like experimenting with this delicious green sauce, I also invite you to try these gnocchi with arugula and peas pesto, or this vegan pesto pizza. For another recipe with an irresistible summery flavour, also try these baked stuffed tomatoes.
Why you'll love this smoked tofu recipe
Quick: with a few simple steps you can make this creamy and tasty vegan courgette and almond pesto.
Gluten-free: this courgette pesto is gluten-free and therefore suitable for almost everyone.
Lactose-free: Since we will not use cheese and dairy products, your light pesto will also be dairy-free and therefore more easily digestible.
Fresh and light: Tasty and with summer ingredients, this pesto is light and perfect for a quick, vegan summer pasta.
Here are all the ingredients you'll need
- 1 medium-sized courgette roughly chopped
- ½ white onion, roughly chopped
- 1 clove of garlic
- 1 handful parsley leaves
- 1 handful peeled almonds
- 1 handful sunflower seeds
- 1 handful grated vegan parmesan cheese (optional)
- 1 Tbsp nutritional yeast
- 50 ml extra virgin olive oil
- 1 lemon wedge
Preparing vegan courgette and almond pesto (step-by-step)
1. Fry the courgettes and chopped onions in a non-stick frying pan with a little extra virgin olive oil.
2. Once cooked, put all the ingredients in a blender and blend until smooth.
3. Let the pesto cool and store it in a glass jar, covering the surface with olive oil.
4. Enjoy with pasta or on bruschetta.
Preserving the pesto
You can store your courgette pesto in a glass jar. Cover the surface with extra virgin olive oil, put a cap on and store in the fridge for up to 5 days.
Now that you have all the information to prepare this vegan strawberry banana milkshake, all you have to do is get to work. Have fun in the kitchen!
Courgette and almond pesto
Equipment
- 1 blender
Ingredients
- 1 medium-sized courgette roughly cut
- ½ white onion roughly cut
- 1 clove garlic
- 1 handful parsley leaves
- 1 handful peeled almonds
- 1 handful sunflower seeds
- 1 handful grated vegan parmesan cheese (optional)
- 1 Tbsp nutritional yeast
- 50 ml extra virgin olive oil
- 1 clove lemon
Instructions
- Stir-fry the courgettes and chopped onions in a non-stick pan with a little extra virgin olive oil.
- Once cooked, put all the ingredients in a blender and blend until smooth.
- Let the pesto cool and store it in a glass jar, covering the surface with olive oil.
- Enjoy with pasta or on bruschetta.
I hope you enjoyed the recipe, see you soon!