Sustainability committee of Leiden Observatory

Vegan Pasta Pesto

Vegan | Preparation time: 30 minutes | Servings: 4


    300 gr of your favourite vegan pasta

    Cherry tomatoes

    40 gr pine nuts

    50 gr vegan parmesan cheese

    100 ml (extra virgin) olive oil

    1 or 2 cloves of garlic

    30 gr fresh basil


  • Boil the pasta for as long as it says on the package. Meanwhile, toast the pine nuts in a pan, without any butter or oil. Grate the vegan cheese. Blend the vegan cheese, toasted pine nuts, garlic and olive oil using a (stick) blender.
  • When it's blended together, add the fresh basil and blend again to make the pesto. If you want, you can mix some of the water from the pasta through the pesto to make it a bit more liquid.
  • Once the pasta is done cooking, strain it and mix it with the pesto. Cut the tomatoes and mix them through the pasta. If you have any pine nuts left over, you can toast them and put them on top.


Tip 1

If making the pesto yourself sounds like too much work, you can also just buy vegan pesto

Tip 2

This also tastes great with some rocket mixed through at the end