Kanochin Pesto vegano?

Ihpantitlan tlamantli

Tlanankililiztli

Kemankah ahmovegano

Tlamantli

Tlaahualcualli

Axkan tlen kualtlanahuatiltli

Pesto

Okachi kualli patli

Vegan pesto tlacualli

Tleka

In huehue tlamantli yehuatl xihuitl albahaca, ocotl nacatl, aji, aceitli olivo, ixtlatl uan ome cuauhtetl queso, nochtin inihqueh no quichihuah ipan yolcatl rennet. In vegan cuaxicalmeh quipatlana inic castañas, yolcatl xochiatl uan miso, uan tlamantli tlacualli tlahtoquesh ihuan axcan tianquizmeh mochihuah.

Xikipatla ipan

What is actually in it

Pesto Genovese has a protected recipe: Genovese basil, Ligurian olive oil, pine nuts, garlic, coarse salt, Parmigiano Reggiano and Fiore Sardo pecorino, pounded in a marble mortar. Both cheeses are DOP products made with animal rennet from calf stomachs, so classic pesto fails on two counts at once — dairy and slaughter by-product. Rebuilding it without cheese is mostly about replacing three functions: salt, glutamate and fat-emulsifying protein. Nutritional yeast and miso handle the first two; soaked cashews or blanched almonds handle the third and keep the sauce from splitting when it hits hot pasta. Pine nuts are expensive and increasingly substituted with sunflower seeds or walnuts even in commercial jars. Watch the chilled fresh-pesto tubs, which often add cream or mascarpone for a milder taste, and jarred pesto sold as vegetarian, which is not the same claim. A practical kitchen note: never cook pesto — loosen it with a ladle of starchy pasta water off the heat, or the basil oxidises and the sauce turns bitter and khaki.

Tlatlanilolli tlen kichihualtih tlamanalotl