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

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

Spaghetti tossed with bright green vegan basil pesto, toasted pine nuts and fresh basil in a bowl
  • Prep 10 min
  • Cook 12 min
  • Total 22 min
  • Yield 4 servings

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

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.

Ingredients

Pesto

  • 2 cups packed fresh basil leaves
  • 1/3 cup pine nuts
  • 2 cloves garlic
  • 3 tablespoons nutritional yeast
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/2 cup extra-virgin olive oil

Pasta

  • 1 pound spaghetti or linguine
  • Salt, for the pasta water

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.

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

More vegan recipes

All vegan recipes | Vegetarian recipes | All recipes | Cooking guide and safe temperatures