It is so satisfying to take a small number of fresh ingredients and transform them into a glorious, gratifying sauce. I prepare my pesto sauce using a pestle and mortar because the aroma is so enticing as I mash everything together. All of the ingredients can be thrown into a blender or food processor for ease and speed. This sauce is uber delicious paired with a chilled glass of Centanni’s Falerio, a blend of Passerina, Pecorino, and Trebbiano, all indigenous grapes of Le Marche.
To make this vegan-friendly, substitute the Ricotta and Parmesan cheeses with vegan cheese. I use Kite Hill Ricotta and Violife Plant-Based Parmesan cheese.
See ingredients, directions and pairings.
1/2 cup Shelled Walnuts, preferably sprouted, lightly toasted
1 tablespoon Pine Nuts, lightly toasted
1/2 Garlic Clove
2 tablespoons Ricotta cheese, I use Kite Hill to make this vegan
2 tablespoons Parmesan Cheese, grated. Use Violife Parmesan to make this vegan
2 tablespoons EVOO
4 or 5 Fresh Basil Leaves, rinsed and dried
1/2 cup Milk, your choice, I use Oatly
2 slices of Italian Bread, stale works great!
Pinch of Sea Salt