Pasta pesto, a nice alliteration, but also a tasty dish if you have little time to cook 😉

Do you ever find that your weekly schedule did not work? As a result, you have to save yourself with a quick bite.

The magic word is … drum roll … pasta!

Cooking spaghetti, spirelli, tagliatelle, whatever. Add home-made pesto, possibly some arugula and cherry tomatoes … hocus pocus … eat!

Of course, you don’t need a manual for cooking pasta. I do have one for the vegan pesto.

Print Recipe
Vegan pasta pesto recipe (with basil) Yum
Vegan pasta pesto recipe
Vegan pasta pesto recipe
Make the pesto
  1. Roast the pine nuts for a short time in a dry pan over high heat.
  1. Rinse the basil and peel and chop the garlic. Combine all ingredients in a blender or measuring cup and mix until smooth.
  2. Season with pepper, salt. Add lemon juice to taste.
Finishing touch
  1. Mix pesto and pasta together. If you want to brighten up the plate a little, you can add some fresh basil leaves and nutritional yeast flakes.

This recipe is good for around 200 ml of pesto.

Vegan pasta pesto recipe


  • You can eat it this way, but I like it best with cherry tomatoes underneath. You can also add other vegetables or grilled tofu.
  • For a cheaper variant: replace the pine nuts with almond powder.
  • Replace the basil with mint, kale, spinach, etc.
  • Pesto is usually made with cheese, as a vegan, you can just leave it out. But if you still want a cheese flavor, you can add nutritional yeast flakes, as in this recipe. You can also use a piece of vegan cheese instead of nutritional yeast flakes.