Yasue's recipe🍃Gut healthy basil pasta sauce with a bit of Japanese taste
This recipe can easily make a delicious plant-based Italian-style basil pasta sauce made at home. Miso and nutritional yeast used instead of Parmigiano-Reggiano. It tastes just like cheese! And also, by adding a small amount of Fermented Green Papaya Enzyme into this sauce to combine miso and nutritional yeast , this can make a healthier meal that helps promote your gut health as a result of the synergies between the elements used in the recipe.
15-20 minutes by hand
5-10 minutes by blender
1. Remove basil leaves from stems then wash. Drain and blot up the remaining water with a kitchen towel.
2. Peel the garlic and cut off the root. Cut it in half then remove the core. Put it into a mortar and crush with a pestle. Add the pine nuts, crush and make a paste.
3. Add basil leaves and sea salt. Mash with the pestle to beat, then grind by rotating the pestle. Repeat this action to make a paste.
When the basil leaves are crushed and blended, add the miso and nutritional yeast, then stir until a smooth texture is reached.
4. Add the EV olive oil and Fermented Green Papaya Enzyme. Stir with the pestle to make a smooth sauce. Occasionally use a spoon to mix the ingredients stuck to the sides to help with the process.