In my world, there is only 1 thing better than spaghetti with tomato sauce and olives. It’s this vegan Basil Pesto recipe. To me, basil is everything.
I used to think, that pesto was like a really complicated recipe to make, and that thought always made me sad. See, I’ve loved pesto since I was a really small girl. However, I just bought pesto in the supermarket and I was content with it.
It was not until recently that I took the time, and actually researched how to make it at home. And as it turned out, it’s ridiculously easy to make. Like you can make it in 5 minutes. No joke. Of course, I wasn’t really happy with any of the recipes I found in my old recipe books so I decided to tweak them and created “my own”.
Vegan Basil Pesto Pasta
I think the biggest challenge with pesto is to find quality fresh basil (you know, one that doesn’t have dried up, yellow leaves…ugh). I don’t know why but I’m having difficulties finding quality ones. I would also like to point out, that you can’t make pesto from dried basil. It will result in something entirely different (and not in a good way).
P.S.: You can always grow your own basil. That’s the best way to ensure the tastiest and healthiest pesto, ever.
This vegan Basil Pesto Pasta recipe is a super flavorful dinner that you can make in 20 minutes. The fresh basil leaves make this Italian dish a healthy and tasty meal. Beginner-friendly!
- 2,5 cup fresh basil leaves
- 1 small clove garlic
- 1/3 cup pine nut
- 1/5 cup olive oil
- 4 pinch salt
- 2 pinch pepper
- 3 tbsp nutritional yeast
- 4 cups whole wheat pasta
Cook the pasta in salted water, then drain.
While the pasta is cooking, put all the ingredients (except the nutritional yeast) to a food processor. Blend until smooth.
Mix the pasta with the pesto.
Sprinkle the nutritional yeast on top.
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