pesto pasta

Pesto pasta - a perfect vegan dinner idea.

Pesto you can find in the shops is most often not vegan, plus. often they are not as good as the homemade version made from a fresh basil leaves. I thought I will share with you a recipe for a vegan version of a pesto pasta! If you are gluten-free, make sure you go for a gluten-free pasta instead of a regular pasta and you are ready to go! The pesto will go great also on pizza, sandwich, with... well, anything! 🙂

If you like pasta recipes feel free to check out the recipes for easy fresh tomato pasta & vegan truffle pasta.

pesto pasta

A symbol that says the recipe is gluten-free

gluten-free

A symbol that says the recipe is sugar-free

sugar-free

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soy-free

Makes: 2 servings                 Time: 15-20 min

 

Ingredients:

200 g gluten-free or regular pasta
a big pinch of salt
water

Cashewgianno:
100 g (10 Tbsp)
raw cashews
3 g (1 tsp) garlic powder
3 g (1 tsp) onion powder 
3 g (½ tsp) salt
15 g (3 Tbsp) nutritional yeast
5 ml (5 g/1 tsp) lemon juice

Pesto:
8 g (2 medium-sized) garlic cloves
20 g (2 Tbsp) pine nuts
3 cups (60 g) basil leaves
50 g (7 Tbsp) cashewgianno
60 ml (60 g/4 Tbsp) good quality olive oil
salt

Toppings:
basil leaves
cashewgianno
good quality olive oil

Instructions:

1. Start by making cashewgianno. Place 100 g of raw cashews in a chopper cup of a blender and add to it garlic powder, onion powder, salt, and nutritional yeast.

2. Blend it all very well.

3. Transfer it into a bowl, add lemon juice and mix it all. Best is to use hands to massage the lemon juice in, so there are no lumps.

4. To make the pesto peel two garlic cloves and ground them in mortar and pestle with a pinch of salt.

5. Add pine nuts and crush them, mixing with the garlic paste.

6. Add in basil leaves and ground it all with a rotary movements until it falls apart. It might take a second, but it's worth it!

7. Add in 50 g of the cashewgianno and mix it all.

8. In the end, add olive oil and mix everything one more time.

9. Once the pesto is ready cook the pasta. Add a generous pinch of salt into the water and once it's boiling add pasta.

10. Once the pasta is cooked and drained place it back into the pot or a bowl and add the homemade pesto. Mix it well. You can add more olive oil if needed.

11. Serve it with some leftover cashewgianno and add some good olive oil.

Notes and tips:

1. Make sure you use fair-trade and organic cashews if possible.
2. You can use immersion blender to make the pesto instead of mortar and pestle but it might not be as flavorful.
3. The recipe for pesto asks for more cashewgianno than needed to make a pesto so you can also use it as topping. There might be some leftover still, but it’s so good, I am sure it will be gone in no time! If you are not sure, just make a bit less. 🙂
4. If you want you can heat the pasta up with the pesto quickly, but make sure it’s just for a few seconds, so the pesto stays flavorful. 
5. Cook the pasta while making the pesto to save some time.

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