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Pasta With Vegan Pesto Sauce

This vegan variation on a classic is so easy and delicious, it’s sure to become one of your favorites.

1 lb. pasta
2 garlic cloves
2 cups packed fresh basil leaves
1/2 cup pine nuts
1/4 cup olive oil
1/4 cup hot water
Salt, to taste

  • Cook the pasta according to the package directions.
  • Combine the garlic, basil leaves, and pine nuts in a blender and process on low speed. With the blender running, slowly add the olive oil, followed by the hot water. Add salt to taste and continue processing until the pesto is smooth and creamy.
  • Drain the pasta and toss in the pesto sauce.

Makes 4 to 6 servings

From The Compassionate Cook

Want more great recipes like this? Order your copy of PETA President Ingrid E. Newkirk’s cookbook The Compassionate Cook now! 

Commenting is closed.
  • Olivia says:

    Don’t add hot water! You will just damage the basil and your pesto will be a gross brown color, not green. The rest of the recipe is great though!

  • Dennis says:

    I love pasta and with all of these added flavors this one is a must try.