Vegan Pesto Pasta

Here’s a recipe that is on regular rotation at my house. We love our pasta and even more love fresh pesto

Pesto is one of my absolute favorite things to make from scratch. Even since I first did it, I could never go back to store bought pesto again.

Pesto is one of the most versatile sauces there is in my opinion. Traditionally, it’s made with basil, pine nuts, parmesan, olive oil and salt (some times garlic is included too.) However, you can easily switch up the greens to arugula, spinach, parsley or cilantro and use almonds or walnuts instead of pine nuts. 

To substitute parmesan cheese for my vegan friends, I use nutritional yeast. I literally can’t taste the difference! I also like to add a bit of lemon juice as I feel it really brings out the flavor of the basil. 

You don’t have to use this pesto on pasta only thought. It’s great on pizza as the sauce base or drizzled on top. It’s also delicious on grilled vegetables, or stirred into hummus, mashed potatoes or soup. I also love it on bruschetta! Shall I go on? 

Nah. I’ll just let you enjoy this recipe and create some other ones yourself!

Vegan Pesto Pasta

admin Here’s a recipe that is on regular rotation at my house. We love our pasta and even more love fresh pesto Pesto is one of my absolute favorite things to… Pasta pasta, noodles European Print This

Serves: 3-4

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

2 cups packed fresh basil leaves
2 Tbsp pine nuts
2 Tbsp nutritional yeast (I like Bragg's brand)
1 small garlic cloves
2 tsp fresh lemon juice
1/2 cup + 1 Tbsp olive oil
1/2-1 tsp sea salt (to taste)

8oz pasta of choice
Toasted pine nuts
Vegan parmesan (see notes in instructions)

Instructions

1. Cook pasta according to package instructions. Save about 1/2 cup pasta water to thin out pesto if needed.
2. Once pasta is done, drain and put into a large serving bowl.
3. While pasta is cooking, combine basil, pine nuts, nutritional yeast, garlic and lemon juice in a food processor and pulse until finely chopped.
4. Scrape down sides and add 1/2 cup olive oil and salt. Continue to process until fully combined.
5. Pour pesto over cooked pasta and mix. Add pasta water as needed. 
6. Dish pasta onto plates and sprinkle with vegan parmesan (I used this recipe from The Minimalist Baker) and toasted pine nuts.