ItalianLigurian
Ligurian-Style Vegan Salad
by Giallozafferano · 2.9M subscribers on YouTube
A fresh, flavorful, 100% plant-based Ligurian salad with new potatoes, green beans, chickpeas, Taggiasche olives, and a vibrant vegan basil pesto made with nutritional yeast instead of Parmesan. Perfect for summer lunches or dinners.
- Difficulty
- easy
Ingredients
14 items- 800 gNew Potatoes
- 250 gGreen Beans
- 200 gCeci Precotti (peso sgocciolato)Drained weight
- 80 gTaggiasca Olives
- BasilTo taste, for the salad
- Extra Virgin Olive OilTo taste, for the salad
- Fine SaltTo taste
- Black PepperTo taste
- 60 gBasilico (per il pesto)For the pesto
- 80 gOlio Extravergine d'Oliva (per il pesto)For the pesto
- 40 gPine Nuts
- 1 pcsGarlic1 clove
- Lievito AlimentareNutritional yeast, used as a substitute for Parmesan cheese
- 1 pcsIce CubeIce cube, helps emulsify the pesto
Method
- Boil the new potatoes and green beans in salted water for 10 minutes.
- Drain the potatoes and let them cool.
- Prepare the vegan pesto: in a blender combine fresh basil, extra virgin olive oil, pine nuts, nutritional yeast, salt, garlic, and an ice cube. Blend until smooth.
- Assemble the salad: cut the cooled potatoes into chunks, add the boiled green beans, drained chickpeas, Taggiasche olives, and the basil pesto. Season with salt, black pepper, and a drizzle of olive oil. Serve.
Giallozafferano
Professional chef2.9M subscribers on YouTube1.1B total channel viewsIl principale canale di ricette italiane dal 2009. Pubblicazioni giornaliere.
