Wine & Other Stories

Tagliatelle with Green pesto and a French wine

The Spirit Rosè 2022 - Mas de Rey
Written by Veronica Lavenia

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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.

We suggest L’Esprit Rosé 2022 by Domaine Mas de Rey: The nose is quite complex, with intense and fine quality floral and fruity hints. Notes of peach blossom and dog rose intertwine with notes of fresh red pulp fruit. Closing with a delicate note of fresh citrus fruits. For the full review click here.

©Veronica Lavenia- The Wolf Post


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
  1. Wash and dry the basil. Drain the tofu and cut into cubes;
  2. 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;
  3. Cook the pasta until al dente, in boiling salted water;
  4. Drain and season with pesto. Serve immediately.

About the author

Veronica Lavenia

Writer, book author and magazine contributor, some of her works have appeared in the most popular International magazines.
Digital Content Manager and Communication Manager at "The Wolf Post", since the birth of the platform.

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