• Large carrot 2
  • Celery 3 ribs
  • Shallot 2
  • Parsley one bunch
  • Sea salt
  • Extra-virgin olive oil

The vegetable nut is one of the most used foods in the kitchen and it can be prepared at home. Just a few ingredients are necessary to obtain a completely natural vegetable nut, made of fresh vegetables and aromas, where the natural preservative is sea salt. The nut is cooked for a few hours and then reduced to a puree so as to obtain a sort of preserve which can be preserved for about a month. Depending on the season, you can vary the recipe to your liking by adding mushrooms, zucchini, tomato paste, pumpkin or simple vegetable like basil and everything that excites your imagination. You can use vegetable nut in many preparations: you can stretch it with water and cook in rice or pasta for your winter soups, use it to enrich the flavor of legumes, cereals or to prepare a vegetable broth to add to your risottos. Whatever use you make of it and any recipe you develop by varying the ingredients one thing is certain, the homemade vegetable nut is a healthy and economical alternative to the classic nuts sold in all supermarkets.


Wash the vegetables and cut them into pieces.

Finely chop the celery and place it in a bowl with the rest of the vegetables.

Blend the vegetables with the blender with a few tablespoons of extra virgin olive oil until they have become a puree.

Transfer all the puree into a bowl and add plenty of salt and mix well.


To preserve the vegetable nut, you can put the mixture in the ice molds, keep it in the freezer just long enough to freeze it and then – having obtained the vegetable nut, put them in a sachet of those for food and keep them in the freezer for a long time. time. If necessary, just add a couple of them to your dishes during cooking and you're done!

Some prefer to put everything in a jar (as in the photo below) by compressing well with a spoon and cover with a drizzle of extra-virgin olive oil. Keeping everything in the refrigerator, the nut will last about a week but you must be careful to level and always cover the jar with oil after each use.