Pesto Pasta


clock icon cutlery icon flag icon folder icon instagram icon pinterest icon facebook icon print icon squares icon heart icon heart solid icon
Vegan Pesto Pasta


  • 2 cups of fresh basil
  • 3 Tbsp pine nuts
  • 3 peeled cloves of garlic
  • 2 Tbsp lemon juice
  • 34 Tbsp nutritional yeast
  • Big pinch of sea salt (or more to taste)
  • 3 Tbsp extra virgin olive oil
  • 5 Tbsp water (or more as needed)
  • Pasta of choice
  • Cherry tomatoes (halved)
  • Kalamata olives (halved)


  1. In your food processor add the basil, pine nuts, garlic, lemon juice, nutritional yeast, salt and oil. Blend/mix on high until a loose paste forms.

  2. Scrape down sides, then add water a little at a time while going back to properly mix/stir until the desired consistency. The more water the thinner the sauce.
  3. Serve with pasta and enjoy!


Find more of Peggy’s recipes on @VeggiePeggy.




Recipe rating
Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Recipe of the Day.

Get the latest vegan recipes sent directly to your inbox.

No spam ever. Unsubscribe anytime.

Latest Articles

Vegan Filipino Pandesal

Food Stories is a new column in which Best...

10 Vegan Ghanaian Recipes You Need to Try

Culture Tuesday is a weekly column in which Best of...

Click here to view all of our latest recipes and articles.