Yasue's recipešGut 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.
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Ingredients
2 servings
15-20 minutes by hand
5-10 minutes by blender
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Method
1.ćRemove basil leaves from stems then wash.Ā Drain and blot up the remaining water with a kitchen towel.
2.ćPeel 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.ćAdd 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.ćAdd the EVĀ 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.
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Tips
about Ingredientsš
about Methodš
YasuƩ Matsuda
Currently living in Japan ļ¼until Mar.2024 in the UKļ¼
My key cooking theme is 'Kenohi's Kitchen'. This means 'Everyday cooking makes you'.
Found out to have delayed gluten allergy in 2017 I started gluten-free arrangement cooking with plant-based food after overcoming Leaky Gut Syndrome through a medical diet. Completed Macrobiotic Cooking School LIMA Master Course, which was first established in 1965 in Japan. Also completed the course PLANT-BASED NUTRITION at the University of Winchester. Pursuing healthy but delicious cooking with my foodie passion!