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 5 minutes
Servings Prep Time
4-6 people 5 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 5 minutes
Servings Prep Time
4-6 people 5 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 pesto
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:
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.