basil pesto - vegan, raw
Basil Pesto Pasta with Charred Tomatoes
Print Recipe
A classic Italian sauce bursting with fresh herby flavor. It’s simple, raw, and requires only a few ingredients – loads of fresh basil, raw garlic, rich nuts, cheesy nutritional yeast, and fruity extra virgin olive oil. This recipe is adapted from Food52.
Servings Prep Time
4-6 people 10 minutes
Cook Time
25 minutes
Servings Prep Time
4-6 people 10 minutes
Cook Time
25 minutes
basil pesto - vegan, raw
Basil Pesto Pasta with Charred Tomatoes
Print Recipe
A classic Italian sauce bursting with fresh herby flavor. It’s simple, raw, and requires only a few ingredients – loads of fresh basil, raw garlic, rich nuts, cheesy nutritional yeast, and fruity extra virgin olive oil. This recipe is adapted from Food52.
Servings Prep Time
4-6 people 10 minutes
Cook Time
25 minutes
Servings Prep Time
4-6 people 10 minutes
Cook Time
25 minutes
Ingredients
Basil Pesto Pasta with Charred Tomatoes
  • 18 ounces quinoa rigatoni pasta (or any other pasta) (18 ounces equals 550 g)
  • 20 cherry tomatoes
  • 1/2 cup basil pesto
  • 2 handfuls fresh baby spinach
Basil Pesto
  • 1 cup fresh baby basil leaves
  • 1/4 cup pine nuts
  • 1 clove garlic
  • 2 Tbsp. nutritional yeast
  • 1 Tbsp. lemon juice
  • 1/4 tsp. fine sea salt
  • 1/4 cup Ligurian Taggiasca olive oil
  • 2-3 Tbsp. water (or as needed)
Servings: people
Instructions
  1. Pasta: bring a large pot of water to a boil, add a generous amount of salt, and cook the pasta according to the directions on the package. When the pasta is al-dente, drain and rinse it under cold water, and set it aside.
  2. Pesto: Place the basil, pine nuts, garlic, nutritional yeast, and lemon juice, and sea salt into a food processor and pulse until a loose paste forms. Slowly add olive oil in a steady drizzle as you pulse the processor on and off. Process until it becomes a smooth, light paste. Scrape down sides as needed. Then add 1 Tbsp. of water at a time until a thick but pourable sauce forms.
  3. Charred tomatoes: heat up a medium saute pan and lightly char and blister the cherry tomatoes. Make sure you don’t add any oil to the pan. The pan should be dry. After that, let the pan cool down for about a minute and then assemble the dish.
  4. Assemble: once the tomatoes are done and the pan has cooled a bit, add the pasta, give it a few tosses, and then add a dollop of the pesto. Finish it all off with some baby spinach. Once you’ve added the baby spinach, give it a few tosses, but make sure not to cook this pasta too much longer otherwise the spinach will wilt and sort of disappear into all the ingredients.
Recipe Notes

Store leftover pesto in a glass air-tight container in the fridge for up to 1 week. You can also freeze the pesto for up to 3 months.