Cheese-Free Pesto Sauce with Pine Nuts
Basil and olive oil provide aromatic plant fats, while pine nuts add protein, magnesium, and body. This cheese-free sauce works with salads, meat, and low-carb baking. Serve the dish immediately, while its aroma and texture are at their most pronounced.
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Servings: 6 (1 serving ≈ 31 gram)
Digestion time: 3 hour
Wash and dry basil leaves (50 g). Warm pine nuts (50 g) in a dry skillet until fragrant, without browning them too much.
Put the basil and nuts in a blender. Add sea salt (5 g), garlic powder (3 g), and olive oil (75 g).
Blend on low speed until smooth but still slightly textured. Keep the sauce in a closed container in the refrigerator.
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