Vegan Pesto Pasta

A bright basil pesto made with pine nuts, garlic, lemon and nutritional yeast instead of Parmesan, tossed with hot pasta. Serves 4.

VeganVegetarianDairy-freeMediterraneanNo added sugar

Contains: tree nuts, wheat. Based on the ingredients as written; check package labels, which can change.

A vegan version of our Pesto Sauce with Pasta, from the Steak and Seafood kitchen.

  • Prep 10 min
  • Cook 12 min
  • Total 22 min
  • Yield 4 servings
  • Level Easy

Updated

Jump to: Ingredients | Instructions | Tips | Questions | Nutrition | Storage | Print recipe

Spaghetti tossed with bright green vegan basil pesto, toasted pine nuts and fresh basil in a bowl

Pesto is almost vegan already; only the cheese needs replacing. Nutritional yeast brings the savory depth and a squeeze of lemon keeps the basil bright, so this tastes very close to the classic in our Pesto Sauce with Pasta.

Toss the sauce with hot pasta and a splash of the cooking water so it turns glossy and coats every strand.

Instructions

  1. Toast the nuts. Toast the pine nuts in a dry skillet over medium heat, stirring, for 3 to 4 minutes until golden. Let cool.
  2. Blend. Pulse the basil, pine nuts, garlic, nutritional yeast, lemon juice and salt in a food processor until finely chopped. With the motor running, pour in the olive oil and blend until smooth.
  3. Cook the pasta. Boil the pasta in well-salted water until al dente. Save 1 cup of the cooking water and drain.
  4. Toss. Return the pasta to the pot off the heat, add the pesto and 1/4 cup of the cooking water, and toss until glossy, adding more water as needed.

Nutrition per serving (estimated)

760Calories
89 gCarbohydrates
5 gFiber
84 gNet carbs
18 gProtein
37 gFat

Estimated per serving, based on 4 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.

VegetarianVeganDairy-freeMediterraneanNo added sugar

Tips

  • Walnuts or sunflower seeds can replace the pine nuts for less money.
  • Press plastic wrap onto the surface of leftover pesto to keep it green.

Storage and leftovers

Make ahead Freezer-friendly

Refrigerate up to 3 days; it is good cold as a pasta salad. Freeze extra pesto in an ice cube tray up to 3 months. Press plastic wrap onto the surface of leftover pesto to keep it green.

Questions about this recipe

Is pesto vegan?
Traditional pesto contains Parmesan. This version uses nutritional yeast instead, so it is fully vegan.
Can I freeze vegan pesto?
Yes. Freeze it in an ice-cube tray, then store the cubes in a bag for up to 3 months.

Serve it with

Build the whole dinner: sides, sauce and dessert ›

Pairs with: Chianti or another Sangiovese. Wine pairing guide

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