Mix this flavorful vegan basil pesto sauce made with pumpkin seeds with your favorite pasta for a quick & healthy dinner! Dairy-free & vegan.
I try to eat healthy veggie-loaded meals 90% of the time, but sometimes I just need a cheat day!
On those cheat days, I usually crave some type of pasta, pizza or chocolate (black bean brownies, anyone?). Doesn’t everyone?!
Mac and cheese is one of my all time favorite foods but since I’ve been dairy-free, I can’t make my favorite butternut squash macaroni and cheese anymore. Make sure you check back next week for my new macaroni recipe that doesn’t have any dairy or butternut squash in it!
My trusty vegan basil pesto sauce recipe is one that I make often and it always hits the spot when I’m craving pasta! This recipe has no parmesan cheese, no nutritional yeast, and no expensive pine nuts. It’s 100% delicious with simple, inexpensive ingredients that you probably have in your pantry right now!
Fresh Basil is a Must!
I always use fresh herbs if I can get my hands on them, they just have so much more flavor. I only use dried basil if I’m making soup or if I can’t find fresh herbs. Except, if you’re making tomato basil soup then you have to use fresh basil. It’s a must!
You will need to buy fresh basil to make this vegan basil pesto sauce unless you’re super awesome and grow it yourself. I tried to grow it in our back yard greenhouse, in a pot by the back door, and in a mason jar on the counter in the kitchen. All three failed. If you have any tips for me, I’d love to hear it! I would love to be able to grow my own but no luck so far.
Since we’ve been busy wedding planning all day every day for like the last month, I’ve been depending on my stash of super quick, pretty healthy (pretty healthy because pasta isn’t exactly a health food but you can load it up with veggies and healthy sauces to make it better for you), easy recipes that I can make in between working on the seating chart, looking at hair pins, and picking out decorations.
Vegan Basil Pesto Sauce
This vegan basil pesto sauce is one of our favorites! You can add zucchini, cherry tomatoes, spinach, arugula or your choice of protein to the pasta to beef it up and make it last for dinner for two nights!
The sauce is super flavorful and easy to make, throw everything in the blender and you’re good to go! I love pesto but it’s traditionally made with pine nuts, which are very expensive. I’ve experimented making pesto with different types of nuts, seeds and beans but using pumpkin seeds give the pesto a very buttery texture that we love!
The pesto sauce is creamy and flavor-packed! I love using these twisty noodles because the vegan basil pesto sauce sinks into every little curve of the noodle. Delicious!
Since the pesto is vegan it doesn’t contain any parmesan cheese which is also a traditional staple in most pestos. If you’re not dairy-free than feel free to add as much parmesan cheese as you like. I actually prefer it without the parmesan but that’s just me!
- Add all ingredients to the blender and blend until smooth.
- Stir sauce into hot noodles.
- Serve immediately!
If you make this vegan basil pesto pasta for dinner and post a picture on Instagram, please tag me using the hashtag #StaceyHomemaker so I can see your delicious creation!
What veggies would you add to this dish? Let me know in the comments!
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