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Vegan Pesto Pasta

This vibrant vegan pesto pasta features a bright green, fragrant sauce made from fresh basil, toasted nuts, garlic, lemon juice, olive oil, and nutritional yeast. The sauce is blended into a smooth, lush consistency and tossed with hot pasta, resulting in a dish that’s fresh, flavorful, and visually appealing with a glossy, green finish.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: Vegan
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups fresh basil leaves firm and fragrant
  • 1/2 cup toasted pine nuts or substitute with walnuts, cashews, or almonds
  • 2 cloves garlic peeled
  • 2 tablespoons lemon juice freshly squeezed
  • 1/4 cup extra virgin olive oil or more to desired consistency
  • 3 tablespoons nutritional yeast for umami flavor
  • 12 oz pasta whole wheat, gluten-free, or traditional
  • to taste salt and pepper for seasoning

Equipment

  • Food processor or blender
  • Large pot for boiling pasta

Method
 

  1. Bring a large pot of salted water to a boil. Add your pasta and cook according to package instructions until al dente. Drain and set aside.
  2. While the pasta cooks, toast the pine nuts in a dry skillet over medium heat until golden and fragrant, about 3-4 minutes. Stir frequently to prevent burning.
  3. In a food processor or blender, combine the fresh basil, toasted pine nuts, peeled garlic, lemon juice, nutritional yeast, and a pinch of salt and pepper. Pulse a few times to start breaking down the ingredients.
  4. Slowly pour in the olive oil while blending, stopping to scrape down the sides as needed, until the mixture turns into a smooth, vibrant green sauce. Adjust the consistency with more olive oil if desired.
  5. Taste the pesto and adjust with more salt, pepper, or lemon juice if needed for brightness.
  6. Transfer the cooked pasta to a large bowl and pour the vegan pesto over it. Toss gently to coat all the noodles evenly, allowing the heat from the pasta to bring out the flavors.
  7. Serve immediately, garnished with additional toasted pine nuts, cherry tomatoes, or fresh herbs if desired.

Notes

Store any leftovers in an airtight container in the fridge for up to 3 days. The pesto may thicken when chilled; stir in a splash of water or olive oil to loosen before serving.