The Provençal Trick That Turns a Basic Soup into a RESTAURANT-WORTHY Dish... (Vegan Black Pesto)

walnuts

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds are lower in calories and add a similar texture.

nutritional yeast

🥗Healthier: brewer's yeast

💰Cheaper: parmesan cheese

Brewer's yeast is a good source of protein and cheaper than nutritional yeast.

Toast 3 tbsp of pine nuts in a pan on medium low heat until they start to brown slightly, then remove from the pan to stop cooking.

Using a mortar and pestle, pound 2 cloves of garlic with a pinch of salt until combined.

Add the toasted pine nuts to the garlic and continue to pound.

Incorporate thyme, sage, capers, nutritional yeast, black olives, and sundried tomatoes into the mixture and pound until it forms a paste.

Add 1 tbsp of anchovy paste to the mixture for saltiness.

Drizzle in olive oil to achieve a paste-like consistency and transfer to a jar, covering with olive oil to prevent oxidation.

Clean and peel all vegetables (onion, carrot, celery, leek).

Cut carrots into 4-5 mm strips, stack, and then cut into small cubes.

Dice the onion into small cubes after cutting it in half and removing the peel.

Cut one branch of celery into small parts, following the same technique as the carrots.

Trim and cut the leek into manageable pieces, then slice into small pieces.

Prepare the stock by mixing 2 tbsp of mushroom powder into water and stirring.

In a cooking pot, heat 3 tbsp of olive oil and add the cut vegetables, cooking them low and slow for 5-10 minutes until they sweat gently without browning.

Drain the canned cannellini beans, reserving the liquid, then add the beans to the pot and stir for 2-3 minutes without seasoning.

Add the prepared stock to the beans and bring to a boil, then simmer for 30-45 minutes until the beans are tender.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens