Vegan Pesto Pasta
A vibrant, aromatic, and incredibly creamy pasta dish that relies on fresh basil and toasted pine nuts for a restaurant-quality finish.
Ingredients
- •1 pound (450g) linguine or spaghetti
- •3 cups fresh basil leaves, packed
- •1/2 cup pine nuts, lightly toasted
- •3 cloves garlic, peeled
- •1/2 cup extra-virgin olive oil
- •1/4 cup nutritional yeast
- •1 tablespoon fresh lemon juice
- •1/2 teaspoon sea salt, plus more to taste
- •1/4 teaspoon black pepper
- •1/4 cup reserved pasta cooking water
Instructions
- 1
Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente.
- 2
While the pasta cooks, combine the basil, toasted pine nuts, garlic, nutritional yeast, lemon juice, salt, and pepper in a food processor.
- 3
Pulse the mixture while slowly drizzling in the olive oil until a smooth, vibrant green paste forms.
- 4
Before draining the pasta, carefully scoop out about 1/2 cup of the starchy pasta water.
- 5
Drain the pasta and return it to the pot, then add the pesto and a splash of the reserved pasta water.
- 6
Toss everything together over low heat for one minute, adding more pasta water if needed to reach a glossy, creamy consistency.
💡 Chef tips
- To toast pine nuts, place them in a dry skillet over medium heat for 2-3 minutes, shaking frequently until golden and fragrant.
- If you have a nut allergy, you can substitute the pine nuts with toasted sunflower seeds or hemp hearts for a similar creamy texture.
- Store leftover pesto in an airtight jar in the refrigerator with a thin layer of olive oil on top to prevent oxidation and keep it bright green for up to 3 days.
✅ How it should turn out
The finished pasta should be generously coated in a glossy, emerald-green sauce that smells intensely of fresh basil, garlic, and toasted nuts, with a bright, savory, and perfectly balanced flavor.