Pesto Panna Cotta: an incredibly easy savory mousse

Looks like a million dollars

• 250 ml (1 cup) of unsweetened plant-based milk
• 150 ml (1/2 cup) of unsweetened vegan cream
• 100 ml (1/3 cup) of vegan pesto
• 1 teaspoon agar agar
• Salt to taste
• Black pepper to taste
• Garnish with red and yellow marinated bell peppers
• Crushed nuts
• Basil leaves
• Olive oil


  • 1.
    Add the milk to a pot, add the agar agar, bring it to a boil then simmer it, stirring for 3 minutes.
  • 2.
    Add the remainder of the ingredients, and adjust the salt and pepper. Put the Panna Cotta into individual martini glasses or make pates,
  • 3.
    Before serving it, garnish the Panna Cotta with the crushed nuts, the marinated bell peppers, basil leaves, black pepper, and a drizzle of olive oil.
  • 4.
    Serve it cold
  • 5.
    Lasts for up to a week in the refrigerator.
  • Print