Vegan Pesto Pasta
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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.



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