Dairy-Free Classic Basil Pesto Pasta
Elevate your pasta night with this rich and vibrant Dairy-Free Classic Basil Pesto Pasta, featuring a velvety homemade pesto that's completely free of dairy. With a harmonious blend of fresh basil leaves, garlic, pine nuts, and the umami-packed goodness of nutritional yeast, this pesto delivers all the flavor and creaminess you'd expect—without the cheese. Brightened with a splash of fresh lemon juice and bound together with high-quality extra virgin olive oil, every bite bursts with freshness and bold Mediterranean flair. Tossed with gluten-free pasta (or your favorite noodles), this quick and wholesome recipe is perfect for weeknight dinners or special occasions. Ready in just 25 minutes, it’s a deliciously indulgent yet allergen-friendly dish that redefines comfort food.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Fresh basil leaves
- 0.5 cups Pine nuts
- 2 medium Garlic cloves
- 0.25 cups Nutritional yeast
- 0.5 cups Extra virgin olive oil
- 2 tablespoons Freshly squeezed lemon juice
- 0.5 teaspoons Salt
- 0.25 teaspoons Ground black pepper
- 12 ounces Gluten-free pasta (or pasta of choice)
Instructions
Bring a large pot of salted water to a boil over high heat. Once boiling, add the pasta and cook according to the package instructions until al dente.
While the pasta is cooking, prepare the pesto sauce. In a food processor or blender, combine the fresh basil leaves, pine nuts, garlic cloves, and nutritional yeast. Pulse a few times until the ingredients are coarsely chopped.
With the food processor running, gradually add the extra virgin olive oil in a steady stream until the mixture is smooth and creamy. Scrape down the sides as needed.
Add the freshly squeezed lemon juice, salt, and ground black pepper to the pesto, and pulse again to combine. Taste and adjust the seasoning as desired.
Once the pasta is done cooking, reserve 1/2 cup of the pasta water and then drain the pasta.
In a large mixing bowl or the pot used for boiling, combine the drained pasta with the pesto sauce. Toss well to coat the pasta evenly. If the pesto is too thick, gradually add the reserved pasta water to achieve the desired consistency.
Serve the pesto pasta immediately, garnished with additional fresh basil leaves and a sprinkle of nutritional yeast if desired.
Nutrition Facts
Calories |
1975 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.6 g | 210% | |
| Saturated Fat | 20.0 g | 100% | |
| Polyunsaturated Fat | 23.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1204 mg | 52% | |
| Total Carbohydrate | 119.2 g | 43% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 6.6 g | ||
| Protein | 30.7 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 115 mg | 9% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 855 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
