Wash the fresh basil leaves and pat them dry with paper towels. Set aside.
Remove the stem from the friggitelli, split them in half lengthwise, and remove the seeds.
Cut the cleaned friggitelli into pieces and transfer them to the jar of a blender.
Add the basil, almonds, and, if you like, nutritional yeast flakes or grated cheese.
Also add the garlic clove, salt and pepper, the oil, and a tablespoon of lemon juice.
Blend for a long time until you get a thick, smooth sauce.
Store the no-cook friggitelli pesto in the refrigerator, closed in an airtight container: it will keep perfectly for several days.
No-cook friggitelli pesto is a LACTOSE-FREE recipe. Friggitelli are a summer vegetable rich in nutrients and excellent eaten raw.
Italia
| Energy (kcal) | 105.41 |
| Carbohydrates (g) | 4.13 |
| of which Sugars (g) | 3.08 |
| Fat (g) | 7.12 |
| of which Saturates (g) | 0.66 |
| Protein (g) | 6.36 |
| Fiber (g) | 4.22 |
| Sale (g) | 0.01 |
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