July 15, 2012

Vegan Basil Pesto Pasta Recipe


My mum has been pressuring me to make pesto for a while now... so when I was planning out my meals for the week I decided that I would give-in and make up my own version of pesto pasta. I think we all know what are the main components of pesto, so I just added the ingredients to taste and made the yummiest version! I absolutely loved it! It was one of those meals where you just can't believe that you made it. It really tasted like a restaurant dish! I am going to be like my mum now and urge you all to make this pesto pasta! It was absolutely delicious and the the cherry tomatoes add that burst of flavour and sweetness! The nutritional yeast adds that cheesy flavour! Yum yum yum! ^-^


 serves 3

Pesto:
   3 garlic cloves

   2 tablespoons nutritional yeast (what is this?)
   1/3 cup pine nuts
   4 cups basil leaves
   salt and pepper
   1/2 small lemon, juiced
   1/3 cup olive oil

Other:

   400g pasta of choice
   8 cherry tomatoes, halved
   vegan parmesan cheese (to serve)


  1. In a food processor, add all sauce ingredients except for the olive oil. Process until smooth. 
  2. Once the sauce is smooth, keep processing and add the olive oil gradually until well combined.
  3. Cook pasta as per packet instructions.
  4. While the pasta is cooking, add the sauce and halved cherry tomatoes to a large serving bowl.
  5. Drain pasta and add to bowl and toss to combine.
  6. Serving options: Serve with salt and pepper, fresh basil leaves, a drizzle of olive oil and vegan parmesan cheese

  • Making the pesto sauce a couple of hours before will let the pesto sit and the flavours to become stronger and more beautiful. So if possible, try and make the pesto in advance!

14 comments :

  1. with your permission I would LOVE to guest post this recipe on my blog :)

    ReplyDelete
  2. I've made this twice in the last few weeks. We love it! I too am going to post it on my blog with reference to Veggieful. Hope this is okay.
    Love your blog.
    Anna @ Piper's Run

    ReplyDelete
    Replies
    1. Hi Anna. I am glad that you like it. I love it too. I always make heaps of pesto so I can use it for all different things :) Yes you can, thanks for the comment.

      Delete
  3. Just made it! It was a hot seller, thank you!!!

    ReplyDelete
  4. This was delicious. Thank you. My whole family really enjoyed it. Will definitely become a weekly meal. Was so quick and easy.

    ReplyDelete
    Replies
    1. Hello! Oh yay. Thanks. I am glad that you enjoyed it!

      Delete
  5. Hi, Just want to say have been following you for only around 2 weeks as I have only recently converted to a vegan way of life, and loving your blog!
    It has, and will be a hard journey for me as my husband is a real meat eater. He is however coming around to more vegetarian meals -even if he doesn't know it haha! :) - so thank you for your great tips and recipes!
    Anyway, made your parmesan cheeze and used this in the nutritional yeast part, and used sunflower seeds as that is all i have on hand, and wow!!! so yummy this pesto!! I now am going to use it on a pizza I'm making tomorrow night.
    Your fantastic, keep up the good work

    ReplyDelete
    Replies
    1. Hello! I know... it is a slow process. This pesto is a great recipe to introduce to meat-eaters as it is so delicious! I am glad that you liked it :)

      Delete
  6. Delicious! Perfect dish to spicen up a Monday evening!

    ReplyDelete
  7. So good to find this recipe + your blog! Was recently devastated in Coles after having this huge craving for pesto pasta - Much to my dismay, every single brand of pesto contains animal rennet! I forget you can't just randomly buy stuff off of the shelves without checking :(

    You guys are wonderful xxx

    ReplyDelete
    Replies
    1. Oh thanks so much. I hope you love it as much as we do. It is amazing for pastas, pizzas or as a dip!

      Delete