Vegan pasta pesto recipe (with basil)

Ingredients

• 250 gramspasta of your choice
• 60 grampine nuts
• 2 tbspnutritional yeast
• 2 clovesgarlic
• 50 gramsfresh basil leaves
• 100 mlolive oil
• to tastepepper
• to tastesalt
• to tastelemon juice

Instructions

1. 1

   Toast the pine nuts

   Toast the pine nuts briefly in a dry pan over high heat.

2. 2

   Blend the pesto

   Rinse the basil, then peel and chop the garlic. Put all the ingredients in a blender or measuring cup and blend until smooth.

3. 3

   Season to taste

   Season the pesto with pepper and salt, then add lemon juice to taste.

4. 4

   Combine with pasta

   Mix the pesto with the pasta. For a fresher finish, add fresh basil leaves and nutritional yeast flakes.

What is basil pesto pasta?

Pesto is a herb-based sauce associated with Liguria in north-western Italy, traditionally made with basil, nuts, garlic, cheese and olive oil. This version leaves out dairy and uses nutritional yeast for a savoury note.

The result is a full-flavoured sauce that clings to pasta, with toasted pine nuts adding richness and lemon bringing a little brightness.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1120 calories, 22g protein, 80g carbs, 75g fat.

Most of the carbohydrates come from the pasta, while olive oil and pine nuts contribute much of the fat; the pasta, pine nuts and nutritional yeast provide protein. Pair a serving with a generous portion of vegetables or salad to add variety and freshness to the plate.

Choosing the ingredients

Basil: Use fresh, leafy basil and rinse it gently before blending. Dry the leaves well so excess water does not make the pesto thin.

Pine nuts: Toast them briefly in a dry pan to deepen their flavour. Keep them moving and take them off the heat as soon as they are lightly golden.

Olive oil: The 100 ml gives this pesto its smooth, rich texture. A well-flavoured oil will be noticeable in the finished sauce.

Getting a smooth pesto

Blend the ingredients until the mixture is smooth, scraping down the sides of the blender or measuring cup if needed. If using a stick blender, choose a vessel that is narrow enough for the blades to reach the ingredients.

Balancing the flavour

Salt and pepper: Add these to taste after blending, since the seasoning level depends on your ingredients and preference. Taste again after mixing the sauce with the pasta.

Lemon: Add it gradually and stop when the pesto tastes lively without losing its basil flavour. A little can help balance the richness of the oil and nuts.

Mixing pesto and pasta

Cook the pasta separately, then mix it with the prepared pesto as directed. Toss until the pasta is evenly coated, and finish with fresh basil leaves or nutritional yeast flakes if you like.

What to serve with it

A crisp green salad or simply dressed tomatoes make an easy side and contrast with the rich sauce. For a more substantial meal, serve alongside cooked vegetables such as courgette or broccoli.

Recipe notes & tips

• Toast the pine nuts briefly and watch them closely, as they can colour quickly over high heat.
• Dry the rinsed basil thoroughly before blending for a less watery pesto.
• Chop the garlic before adding it so it blends more evenly with the other ingredients.
• Add lemon juice a little at a time and taste as you go.
• Mix the pesto through the pasta just before serving for an even coating.

Variations

• Change the nuts: Replace the pine nuts with walnuts for a different nutty flavour.
• Add greens: Blend in a handful of spinach alongside the basil for a milder herb flavour.
• Make it lemony: Add finely grated lemon zest as well as lemon juice for a more pronounced citrus note.
• Add vegetables: Toss the finished pasta with cooked courgette or broccoli.
• Use another pasta shape: Choose a short shape with ridges or curves to catch the pesto.

Common mistakes to avoid

• Burning the pine nuts: Keep them moving in the dry pan and remove them once lightly golden.
• Wet basil: Dry the leaves after rinsing so excess water does not thin the pesto.
• Adding all the lemon at once: Start with a small amount, then adjust to taste.
• Underseasoning the sauce: Taste after blending and again after tossing with the pasta.
• Leaving pasta unevenly coated: Toss it thoroughly so pesto reaches all the pieces.

How to store

Store leftover pesto in an airtight container in the fridge and use within 3 days. Refrigerate dressed pasta promptly and eat within 2 days; reheat gently in a pan or microwave, adding a small splash of water if it seems dry.

Frequently asked questions