Vegan Spaghetti with Pesto and Pine Nuts

Pesto comes from Genoa in northern Italy and is made from basil, olive oil, pine kernels along with Parmesan or Pecorino cheese. This vegan version uses nutritional yeast in place of the cheese and tastes just as good. Leftover pesto can be stored in the fridge for a few days. Simply spoon it into a jar and cover it with a thin layer of olive oil. It is great on potatoes, french beans, or stirred into tomato soup or any kind of soup.

Serves: 4


  • 40g pine kernels (leave some to garnish)
  • 50g fresh basil leaves, washed and patted dry
  • 3 cloves garlic
  • 4 tbsp nutritional yeast
  • 1 tsp lemon juice
  • 185ml of olive oil
  • Sea salt and black pepper
  • 350g of spaghetti
  • Leftover pine kernels, to garnish


  1. Place the pine kernels in a frying pan over a moderate heat and toast until golden brown, turning continuously to prevent burning. Allow to cool.
  2. Put the basil, pine kernels, garlic and nutritional yeast in a blender. Turn on blender and gradually add the olive oil in a thin stream until the pesto is desired consistency.
  3. Season to taste with salt and pepper.
  4. Cook the spaghetti according to the instructions on the package.
  5. Once done, drain and toss with the pesto and garnish with toasted pine kernels. 
  6. Serve immediately. Enjoy!
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