Pesto is one of the most flavorful comfort foods. From the smell of the basil plant to making your own pesto and then sharing it with your loved ones, it is a nice experience from start to finish.
This recipe is a great vegan alternative, is LOADED with flavor, mmm-mmm-mmm delicious with 5 stars, a thumbs up and a gold cup in my notebook. I have made this recipe 6 times or more since I first wrote it down. We can't help but go for second helpings and I have to put it away to save the rest for the next day. This recipe is simple, you can do it yourself, save money and have a nice meal in no time. I hope you love this recipe as much as we do! Serve it on pizza, your favorite pasta or anyway that you desire. Enjoy! Love, Christa
2 Heaping Cups - Fresh Basil
1/3 Cup - Toasted Walnuts (or Pine)
1/6 Cup - Nutritional Yeast
2 Tbsp - Olive Oil
1 Lemon - Freshly Squeezed
1/2 Clove - Garlic
1/2 tsp Salt and Pepper
Place everything in a food processor. Pulse, scrape down, pulse scrape down, repeat until it is very smooth. Increases well.
Note: If you don't have nutritional yeast, skip it. If you'd like it more cheesy, use up to 1/3 cup of the nutritional yeast. If you want oil-free you can try zucchini, I've done this in the past and was satisfied.
Simple Pesto Pasta
12 oz. Gluten-Free Spaghetti Noodles or Preferred
1 Red Bell Pepper - Chopped
1 Red Onion - Chopped
Sauté the red onion and bell pepper until desired consistency while cooking the noodles as per the package. Drain the noodles. Make a double batch of the pesto, mix it into the pasta over low heat. Top with the cooked veggies, mix and serve hot. I've added Mushrooms, Kale, Tomatoes, Garlic and a number of other veggies based on what is on hand. Use what you have or what sounds good.
Watch the video here.
Nutritional Information is based on 6 Servings. On the left hand side is pesto only, on the right hand side is the pesto pasta recipe.
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