Vegan pesto pasta is a delightful, dairy-free twist on the classic Italian dish, featuring a rich blend of basil, pine nuts, and nutritional yeast for a cheesy flavor. Olive oil and lemon juice enhance its fresh, vibrant taste, making it perfect for a quick, satisfying meal. This plant-based recipe captures authentic Italian essence without animal products.
Ingredients
- 3 cups fresh basil leaves
- ½ cup pine nuts (or walnuts for variation)
- 3 cloves garlic
- ½ cup nutritional yeast
- ½ cup extra-virgin olive oil
- Juice of 1 lemon
- Salt and black pepper
- 1 lb pasta of choice (e.g., spaghetti, fusilli)
Execution
1. In a food processor, combine basil, pine nuts, garlic, nutritional yeast, and lemon juice.
2. Blend while slowly pouring in olive oil until smooth.
3. Season with salt and pepper to taste.
4. Cook pasta according to package instructions. Drain and toss with the pesto.
5. Serve with cherry tomatoes or a sprinkle of vegan Parmesan.
Additional tips
- Toasting Nuts: Lightly toast the pine nuts or walnuts before blending to enhance their flavor and add depth to the pesto.
- Consistency Control: Adjust the amount of olive oil based on how thick or smooth you like your pesto; add a bit of reserved pasta water for a silkier sauce.
- Herb Variations: Mix in some fresh spinach or arugula with the basil to create a more complex and slightly peppery pesto.
- Storage: Store leftover pesto in an airtight container with a thin layer of olive oil on top to prevent browning, and refrigerate for up to 5 days.
- Nutritional Boost: Add a handful of nutritional yeast for extra cheesy flavor and added B vitamins.
