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Not the classic pesto but a completely vegan version for anyone who doesn’t eat cheese or for those, who while loving the traditional Italian pesto, love to experiment with tasty alternatives. This recipe is made with Genoese basil and creamy tofu instead of Parmigiano and Pecorino cheese. You can add garlic if you like a more pungent flavor and replace the walnuts with almonds. For this type of sauce, tagliatelle, made with durum wheat flour, is the right choice because it holds the sauce well.
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Ingredients for 4 serving
- 20 basil leaves
- 100 g creamy tofu
- Extra virgin olive oil, to taste
- 10 walnuts
- 2 tbsp water
- Pinch of sea salt
- 320 g tagliatelle pasta
- Wash and dry the basil. Drain the tofu and cut into cubes;
- Pour the basil, tofu and the rest of the ingredients into a blender. Blend at maximum power for no more than 2 minutes, otherwise the pesto blackens. If the texture looks too dense, dilute with another tablespoon of oil or water, adjusting as necessary;
- Cook the pasta until al dente, in boiling salted water;
- Drain and season with pesto. Serve immediately.