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No-cook Friggitelli Pesto

No-cook Friggitelli Pesto

@papillamonella

A fresh and tasty pesto, perfect for dressing pasta or accompanying vegetables.

Difficulty: Easy
Cooking: 0 min
Preparation: 10 min
Country: Italia

Ingredients

No. Servings
  • Friggitelli100g
  • Basil leaves20unit
  • Nutritional yeast flakes10g
  • Blanched almonds20g
  • Garlic0.5unit
  • Lemon juice1tablespoon
  • Saltto taste
  • Pepperto taste
  • Extra virgin olive oil40mL

Preparation

  1. STEP 1 OF 6

    Wash the fresh basil leaves and dry them with kitchen paper. Set aside.

  2. STEP 2 OF 6

    Remove the stem from the friggitelli, cut them in half lengthwise and remove the seeds.

  3. STEP 3 OF 6

    Cut the cleaned friggitelli into chunks and transfer them to a blender cup.

  4. STEP 4 OF 6

    Add the basil, almonds, and, if desired, the nutritional yeast flakes or grated cheese.

  5. STEP 5 OF 6

    Also add the garlic clove, salt and pepper, the oil, and a tablespoon of lemon juice.

  6. STEP 6 OF 6

    Blend thoroughly until you obtain a thick and homogeneous sauce.

General Information

Storage notes

Store the no-cook friggitelli pesto in the refrigerator in an airtight container: it will stay perfect for several days.

More information

The no-cook friggitelli pesto is a LACTOSE-FREE recipe. Friggitelli are a summer vegetable rich in nutrients and great to eat raw.

Origin

Italia

Analysis

Lifestyles
Intolerances and allergies

Macronutrients (100 gr)

Energy (kcal)67.54
Carbohydrates (g)5
of which Sugars (g)4.82
Fat (g)3.02
of which Saturates (g)0.34
Protein (g)3.02
Fiber (g)4.82
Sale (g)0.06
  • Proteins
    3.02g·19%
  • Carbohydrates
    5g·32%
  • Fats
    3.02g·19%
  • Fibers
    4.82g·30%