A delicious alternative to the classic pesto, designed especially for vegans.
Within minutes, exactly the time it takes to cook the pasta, you will be able to enjoy a delicious main dish, perfect for these hot Summer days.
- 500 g spaghetti
- 3 garlic cloves
- 1 bunch cilantro
- 1 teaspoon coarse sea salt
- 100 g of roasted and salted peanuts
- 2 tablespoons maple syrup
- the juice of 1-2 limes
- 1 teaspoon cayenne pepper
- 80 ml peanut or sunflower oil
Cook spaghetti according to package directions.
Meanwhile, peel the garlic for making pesto. rinse cilantro leaves, dry well and cut off the ends of the stems.
Triturate the coriander and garlic with salt and peanuts until it becomes a lumpy paste. Season with maple syrup, lime juice and cayenne, add salt if needed it to taste.
Finally, add oil and stir well.
To serve, place spaghetti in preheated plates and pour the pesto over with a spoon.