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Basil Pesto Pasta with Charred Tomatoes {Video}

April 25, 2017 by PetraScott 9 Comments

basil pesto pasta with charred tomatoes - vegan, paleo, ketoBasil pesto is a classic Italian sauce bursting with fresh herb-y flavor. It's simple, raw, and requires only a few ingredients. I love it not only for its simplicity, but also its pungent flavor - loads of fresh basil, raw garlic, rich nuts, and cheesy nutritional yeast.

I love cooking foods that my husband loves. Watching his face light up when I make pizza or mac & cheese, makes my day. However, there are also food that I love but he doesn't care for. Tanner is usually very appreciative of my cooking so even if he doesn't like anything, he rarely complains. But I can always tell when he doesn't like something. Even if I like certain foods he isn't a fan of, it just isn't that much fun to cook it just for myself.

Basil pesto was one of such foods. Tanner isn't fond of garlic, finds fresh basil much too strong, and thinks the green color is, well, too healthy-looking. But because I love pesto so much, I wasn't willing to just give up. o, I've made dozens of different pesto recipes over the years - avocado pesto, sun-dried tomato pesto, hemp seed pesto with spinach, kale pesto, and secretly hoped that one of them would become also Tanner's favorite. 

Well, it didn't. But then I saw a pesto pasta recipe on Food Network. It wasn't vegan, but it was nothing I ever made before. There were pine nuts, spinach, and rigatoni - all Tanner's favorites. So, I left the cheese out of the original recipe, used fresh charred tomatoes, and substituted wheat rigatoni for quinoa penne,

Did it pass? I guess you'll have to watch the taste test 😉

basil pesto with pasta and charred tomatoes - vegan, paleo, keto, healthy

Tips for Making Basil Pesto

Ingredients

The best pesto leans towards the mild flavors of basil. While there are many types of basil, the sweet basil leaves tend to be the most recommended for pesto. The Genovese variety of sweet basil is the most flavorful with a floral, delicate aroma. You might not always find fresh baby Genovese basil leaves in your local grocery store, so the best thing to do (if you use basil on a regular basis), is to grow it yourself.

Pesto is also known for its round flavors of the pricey Lingurian olive oil. The Ligurian Taggiasca olive oil is what many consider to be the best extra virgin olive oil. The Taggiasca olives are highly flavorsome with fruity undertones, which give off the impression of decisive sweetness. These olives are perhaps the most delicate in the world and are often used in high-end gastronomy. However, as chef Daniel Gritzer admits, "as long as you're using a decent, somewhat mild olive oil, your pesto is going to be just fine".

Staying with the pricey ingredients, pine nuts are another typical ingredient. Many chefs recommend toasting the pine nuts first to draw out their essential oils and deepen their flavor. So, if you want to add a subtle nuttiness to your pesto, toast the pine nuts in a 350°F (175°C) oven until golden brown. I actually prefer the taste of raw pine nuts so I keep the pesto raw.

While there's no cheese in this pesto, you can imitate the cheesy flavor by using nutritional yeast. Nutritional yeast has a savory, umami-like flavor that's cheesy and nutty. It's relatively strong and pungent so a little bit goes a long way. Think of it as a seasoning - if you use too much, you'll overpower the entire dish. To balance the olive oil, nutritional yeast, and garlic, I always add a splash of lemon juice to brighten up the flavor.

basil pesto pasta with spinach and tomatoes - vegan, paleo, keto

Technique

I shouldn't call this a "classic" basil pesto, otherwise I would be making it in my mortar and pestle. Using a food processor is one of the shortcuts most people make with pesto. Is it an acceptable shortcut? It depends. Chefs tend to have varying opinions on whether there’s any noticeable difference in taste and texture when using the two methods. However, they tend to agree on two things:

  • Texture: the food processor essentially minces all the ingredients into a million uniform tiny pieces, creating a brighter green pesto with a uniform appearance.
  • Flavor: the pestle and mortar grinds and pounds all the ingredients, causing the cell walls to burst and release an intense amount of fragrance (and hence flavor).

Another thing to consider is time. I spent 5 minutes with the food processor and 30 minutes with the mortar and pestle. So yes, the pestled pesto is much more labor- and time-intensive. But then again, using the mortar and pestle over a blender definitely produces a more flavorful sauce.

When combining the pesto with pasta, mix a few tablespoons of the cooking water into the pesto just before adding the noodles. The water dilutes the concentrated sauce and helps it adhere to the pasta.

Tools You'll Need

kitchen tools for basil pesto pasta

1. Food Processor (Breville Sous Chef) | 2. Cookware Set (Calphalon, Stainless Steel) | 3. Measuring Cups (Set of 6, Bellemain, Stainless Steel) | 4. Measuring Spoons (Set of 6, 1Easylife, Stainless Steel) | 5. Spatula (di Oro, Silicone) | 6. Mesh Strainers (Set of 3, Cuisinart, Stainless Steel)

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basil pesto pasta with charred tomatoes
Print Recipe
4.50 from 2 votes

Basil Pesto Pasta with Charred Tomatoes

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.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings: 6

Ingredients

Basil Pesto Pasta with Charred Tomatoes

  • 1 lb. penne pasta*
  • 20 cherry tomatoes
  • ½ cup basil pesto
  • 2 handfuls fresh baby spinach

Basil Pesto

  • 2 cup fresh baby basil leaves
  • ¼ cup pine nuts
  • 1 clove garlic
  • 2 Tbsp. nutritional yeast
  • 1 Tbsp. lemon juice
  • ¼ tsp. fine sea salt
  • ¼ cup Ligurian Taggiasca olive oil
  • 2-3 Tbsp. water (or as needed)
US Customary - Metric

Instructions

  • Prepare the pasta according to the instructions on the package.
  • Add the basil, pine nuts, garlic, nutritional yeast, lemon juice, and sea salt into a food processor and pulse until a loose paste forms. Slowly add the olive oil in a steady drizzle as you pulse the processor on and off. The pesto should be very smooth. Add 1 Tbsp. (15 ml) water at a time until a thick but pourable sauce forms.
  • 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. Let the pan cool down for about a minute.
  • Once the tomatoes are done and the pan has cooled a bit, add the pasta, give it a few tosses, and 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. Don't cook the pasta too much longer otherwise the spinach will wilt and sort of disappear into all the ingredients.
  • Store leftover pesto in an air-tight container in the refrigerator for up to 1 week.
    For longer term storage, freeze in an airtight container for up to 3 months.

Recipe Notes

*Here is a list of our favorite penne pasta:
Chickpea-lentil penne by Chickapea
Lentil-quinoa penne by Ancient Harvest
Lentil-brown rice penne by Explore Cuisine
Brown rice-quinoa-amaranth penne by Clearspring
*If you're on a keto diet, you can use shirataki penne (they have no real flavor and chewy, gelatinous texture) or make zucchini noodles out of zucchini.
 

Filed Under: Lunch & Dinner

Reader Interactions

Comments

  1. Diana

    February 16, 2018 at 9:48 am

    Wow, thank you for sharing this recipe. I never have been much into pesto, but thinking of all that great fresh basil I have been missing out on, I had to give this a try. Just whipped it up for lunch...so easy and fast. The only thing I changed was a little more garlic - because we grow our own and we love it so much.

    The roasted tomatoes put it over the top. Thanks again.
    Diana

    Reply
    • PetraScott

      February 17, 2018 at 7:44 am

      Thank you for yet another lovely comment, Diana! I LOVE pesto and make it often. This one is my favorite though so I'm glad you enjoyed it as well 🙂 (I don't use much garlic only because my husband can't stand garlic. If it was up to me though, I would use much more 😉

      Reply
  2. Geraldine

    June 24, 2021 at 6:43 am

    4 stars
    Amazing and so fresh. I don't eat garlic so I left it out. Needed some basil for another recipe so made half basil and half baby spinach. This recipe is a keeper.

    Reply
    • PetraScott

      June 29, 2021 at 10:30 pm

      Yay! That makes me so happy! Thank you so much for the feedback and rating, Geraldine!❤️

      Reply
  3. Glenn

    September 25, 2022 at 4:49 pm

    5 stars
    New family favorite! Tried it once with measurements as written. The next day, I made it with 50% more pesto sauce for the lb. of pasta. I had a huge bag of basil from the local farmstand, and this turned out so delicious. I did sub for the cherry tomatoes: large chunks of tomato from what I picked from the field at the farmstand. As an alternative prep method, note that this blended easily in my Vitamix high speed blender, using the tamper tool.

    Reply
    • PetraScott

      September 26, 2022 at 4:45 pm

      Thank you so much for the feedback, Glenn! It means a lot. I am so happy you liked the recipe.

      Reply
      • LATANYA MCGEE

        February 27, 2023 at 11:58 am

        Ok thanks so much I live in Texas I will look on Amazon again thank you

        Reply
  4. LATANYA MCGEE

    February 24, 2023 at 3:31 pm

    Hello where do I purchase the pasta made from mushrooms. Thanks so much could not find them on Amazon.

    Reply
    • PetraScott

      February 27, 2023 at 10:43 am

      Hi Latanya - which country do you live in? There are quite a few brands available, one of them being Liviva Organic Penne Shirataki Pasta With Oat Fiber, which is available on both the US and CA Amazon.

      Reply

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