Hello dear chocolate lovers,
I have been preparing to write on the blog for some time now. I was supposed to introduce myself initially - My name is Marcela, I'm a Brazilian chocolatier living in the UK, my biggest ambition is that you live a gastronomic experience with us, I promise to tell you a little more in another post.
I'm so excited to share this delicious, easy, and sophisticated starter for your New Year's Eve party with you.
The recipe we chose for our first post is a bit unusual. But since I love being different, I invite you to embark on this moment with me.
What stands out is one of the ingredients for this preparation. Let's use a special ingredient - cocoa nibs. You can find it at any healthy convenience.
I will show you how to make vegan pesto (with nuts) as easy and as delicious as the traditional version. Just for the record here, classic pesto is made with fresh basil, pine nuts, garlic, olive oil, salt, pepper and Parmesan cheese.
How to use vegan pesto?
There are so many ways to consume this vegan pesto, from New Year's celebrations to everyday routine. My Ideas is a great place to get started with this, check it out:
- Using as appetizers with toast, antipasti and canapés.
- In stuffing your homemade bread.
- As a top of a beautiful fresh pasta or pizza.
- Accompaniment with cheeses, marinated tomatoes and your favourite preserves.
- Served on zucchini pasta or any type of noodles/pasta to be honest.
- On salads or turn this into a salad dressing by diluting with extra virgin olive oil.
- Mixed grilled vegetables or roasted vegetables such as fennel, broccoli, cauliflower, asparagus or tomatoes.
- Can be used on couscous and grains.
- Finally, vegan pesto can be diluted in a soup and thinking about winter. It's a good one to use in butter squash soup.
Your imagination is your guide, I believe there are many combinations here, how about using it as a side on a roasted or a barbecue?
Prep Time: 5 mins
* 15g toasted pine nuts
* 20g cashew nuts
* 15g desiccated coconut
* 5g salt
* 1 large bunch of basil leaves
* 25g cocoa nibs
* 60g extra-virgin olive oil, more for a pesto smoother
* In a food processor, combine the pines, cashews, coconut, salt, basil, coca nibs and olive oil pulse until well chopped and combined.
* Make sure it has a slightly chunky texture.
Store any leftover pesto in an airtight container in the fridge for up to 2 days. For longer storage, freeze the pesto in ice cube trays. Then, transfer the pesto cubes to a airtight container and freeze for up to 2 months.
I hope you love it! If you make this recipe please keep it social, TAG us on Instagram and Facebook. I would love to see what your creation is:
@emporium.norwich and #emporiumnorwich
My idea is to bring something innovative - sweet and savoury preparation ideas. I will invite some friends, colleagues and chefs so that you can have access to something different with other people's ideas and test it in your own very kitchen.
How awesome is that?