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Vegan Homemade Pesto Pasta

I believe there is nothing better than homemade pesto. It’s so fresh and flavorful and so easy to make.

Traditionally you would use a mortar to get the best possible texture, so my recipe is a shortcut to have your pasta ready in 15 min.

🍽 Serves 4-5

🕘 15-20 minutes


  • 1 ½ cups basil leaves

  • ¼ cup walnuts

  • 1 clove of garlic

  • 1 tsp nutritional yeast

  • 2 Tbsp hemp oil / olive oil

  • 1 tsp apple cider vinegar/lemon juice

  • Big pinch of salt

  • 1 tsp extra virgin olive oil

  • 1 zucchini (thinly sliced)

  • 1 cup cherry tomatoes (cut in halves)

  • ½ cup roasted almonds (chopped)

  • ½ pack spaghetti pasta


  1. Prepare all the ingredients. Slice the zucchini, chop the almonds, cut cherry tomatoes in halves.

  2. Cook the pasta according to the packaging.

  3. In a food processor, place basil, oil, walnuts, garlic, nutritional yeast, apple cider vinegar/lemon juice, salt. Blend until you reach your desired texture.

  4. In a large frying pan, heat the oil. Place the zucchini and sauté for 5 min. In the meantime dry roast the almonds.

  5. Switch off the element. Pour the pesto over the zucchini, add almonds and cooked pasta. Mix well until combined. Add cherry tomatoes.

  6. Serve immediately.

  7. Enjoy! 💚


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