A fresh and tasty pesto, perfect for dressing pasta or accompanying vegetables.
Wash the fresh basil leaves and dry them with kitchen paper. Set aside.
Remove the stem from the friggitelli, cut them in half lengthwise and remove the seeds.
Cut the cleaned friggitelli into chunks and transfer them to a blender cup.
Add the basil, almonds, and, if desired, the nutritional yeast flakes or grated cheese.
Also add the garlic clove, salt and pepper, the oil, and a tablespoon of lemon juice.
Blend thoroughly until you obtain a thick and homogeneous sauce.
Store the no-cook friggitelli pesto in the refrigerator in an airtight container: it will stay perfect for several days.
The no-cook friggitelli pesto is a LACTOSE-FREE recipe. Friggitelli are a summer vegetable rich in nutrients and great to eat raw.
Italy
| 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 |
