Italian Pesto Pasta

From Being Vegan | Main Dishes | Italian

Speaking of pesto Italy comes immediatly in mind. It was first created in a region called Liguria. Pesto is a cold sauce, synonym and symbol of Genoa and the whole Liguria, which in recent decades has been among the most widely known sauces in the world. The traditional pasta used with pesto is called "trofie" and it’s ideal to hold this amazing sauce.


4 servings


  • 12 oz pasta (trofie is ideal)
  • For pesto
  • 1 3/4 oz basil (net weight of the leaves)
  • 1 clove fresh garlic
  • 1 pinch salt
  • 1 tbsp pine nuts
  • 2 3/4 oz nutritional yeast
  • 4 tbsp extra virgin olive oil


  1. Wash the basil leaves in cold water and place them on a towel to dry. Remove the stem and midrib and peel the garlic.
  2. Put the basil leaves, garlic, salt and pine nuts in a mortar. Begin by turning the pestle to break the leaves against the edges of the mortar.
  3. When the basil is crushed into small flakes, add the nutritional yeast and start to work over to obtain a homogeneous mixture.
  4. At this point, add the olive oil and still work the mixture until you get a thick cream.
  5. Boil the pasta in salted water, drain and dress with the pesto in a bowl.


  • If you want to use the blender put all the ingredients inside and blend slowly, so as not to overheat the pitch.

You can use any kind of pasta for this recipe, but if you want to try Trofie Pasta and you can’t find them anywhere, try here:

If you are searching for a mortar and pestle try here: