As pasta lovers, it’s only natural that we adore Italian cuisine. After all, Italy has given us an incredible culinary heritage. And during the summer heat, Mediterranean dishes are especially refreshing. But after a few simple tomato-based pastas, sometimes we crave something a little more special.
Because of its distinctive flavor, I always thought pesto would be difficult to make at home. The original recipe also contains Parmesan, so it isn’t naturally vegan. But with a few clever swaps, you can make a delicious vegan version of pesto at home surprisingly quickly, easily, and affordably! Pair it with Mill & Folks pasta, and you’ve got a fantastic gluten-free meal too!
Ingredients:
- 40 g fresh basil leaves
- 50 g cashews
- 2 cloves garlic
- 4 tbsp olive oil
- 1 tbsp lemon juice
- 1 tbsp brewer's yeast flakes
- ½ tsp salt
- freshly ground black pepper, to taste
Preparation:
- Lightly toast the cashews in a dry pan for 2–3 minutes.
- Add the cashews, garlic, salt, and nutritional yeast to a food processor.
- Add the fresh basil and lemon juice.
- While blending, slowly drizzle in the olive oil.
- Taste and adjust:
- if it’s too thick, add another 1–2 tbsp olive oil;
- if the flavor feels flat, add a few more drops of lemon juice;
- if you’re missing that “cheesy” character, add a little more brewer's yeast.
- Finish with some freshly ground black pepper.
Of course, you can also make it with pine nuts, just like the traditional recipe. If you use leaves from a fresh potted basil plant, you’ll get a brighter, fresher, slightly more acidic flavor. For a deeper, earthier taste, try dried basil or combine the two.
Serve it with a twisted or ridged pasta shape that holds onto the sauce well, such as trofie, penne, or fusilli. You can find plenty of penne and fusilli options among our gluten-free pastas.
Before draining your pasta, reserve a little pasta cooking water and add it when tossing the pasta with the pesto. This will help the sauce coat the pasta and bring everything together beautifully.
Enjoy! 💚
