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Dairy Free Basil Pesto Pasta

July 14, 2016 by 918 Plate 4 Comments

This dairy-free basil pesto with fresh tomatoes is so flavorful that you don’t even miss the cheese!

This dairy-free basil pesto with fresh tomatoes is so flavorful that you don't even miss the cheese!

We are in the trenches of dairy-free July, y’all. And while I fell off the wagon this weekend (my dad was in town, in my defense…and the place he chose to eat was Phat Philly’s...), I’m back on it. After week 1.5, I don’t necessarily feel good or bad either way. But I do miss cheese.

Italian food seems to be laden with cheese, but while I was brainstorming “things we can eat in July,” I kept coming back to “spaghetti with tomato sauce” as the only thing that sounded decent that popped into my brain. Plus…we are starting to be overrun by tomatoes around here, and knew I had to use them up somehow! Then I had a thought: BASIL PESTO! Even though traditional pesto has Parmesan cheese in it to provide the nutty saltiness, I figured we could fake it with actual nuts and salt, and was pleasantly surprised! This is also the first time I’ve ever used nutritional yeast. It’s known for making vegan things kinda “cheesy.” I bought a small thing of it (aff), and have a feeling it will last awhile, but worked great in the recipe.

This dairy free basil pesto is easy easy easy. Whir everything up in a food processor, saute the tomatoes until delicious, and toss with your favorite pasta! It can easily be made gluten-free with gluten free noodles, and is already vegan!

This dairy-free basil pesto with fresh tomatoes is so flavorful that you don't even miss the cheese!

Homegrown Spotlight: Basil, garlic and tomatoes came from the garden!
While our basil this year isn’t quite as large as last year, it’s still been producing more than enough for a few rounds of pesto and cucumber ranch salad.

Have you made dairy free basil pesto before? Tell me about it in the comments!

#enJOY!

xxHillary

Print

Dairy Free Basil Pesto Pasta

Course Entree
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 3 -4
Author 918 Plate

Ingredients

  • 1 C. packed fresh basil about 50 leaves
  • 1/2 C. + 2 T. olive oil
  • 1/3 C. cashews roasted
  • 3 cloves garlic
  • 1 T. nutritional yeast
  • 1/2 t. fine Himalayan salt
  • Ground black pepper to taste
  • 3/4 lb. pasta 3 servings
  • 6-10 cherry tomatoes

Instructions

  1. Boil water and cook pasta according to directions. Drain.
  2. Combine basil, garlic, cashews and nutritional yeast in a food processor.
  3. Stream in 1/2 C. olive oil while it is running, until smooth.
  4. Add salt and pepper to taste.
  5. In an empty skillet (or pot that the pasta cooked in), add 2 T. Olive oil and bring to medium heat.
  6. Add halved cherry tomatoes and sauté for 1-3 minutes. Sprinkle salt to taste.
  7. Return pasta to the pan with tomatoes. Add in pesto mixture. Toss to combine.
  8. Serve and #enJOY!

Recipe Notes

Naturally Dairy Free & Vegan
Gluten-Free if using GF Pasta
Contains Nuts

This dairy-free basil pesto with fresh tomatoes is so flavorful that you don't even miss the cheese!

Filed Under: Dairy Free, Entree, Gluten Free, Vegetarian Tagged With: basil, garlic, gluten free, italian, noodles, pasta, pesto, tomatoes, vegan, vegetarian

« Sauteed Chard with Mushrooms
One-Pan Dinner: Roasted Chicken & Vegetables »

Comments

  1. heather (delicious not gorgeous) says

    July 14, 2016 at 1:53 pm

    yes!! was just thinking about doing pesto pasta with cherry tomatoes (well maybe not the tomatoes; they seemed to have migrated into my stomach) this week for a quick dinner. and i love that you added cashews; they’re so buttery and rich! i wasn’t convinced about nutritional yeast for the longest time, but i tried it recently and i think it’d be spot on in here :3

    Reply
    • 918 Plate says

      July 14, 2016 at 3:07 pm

      Thanks for stopping by! yes, the cashews made it almost creamy! Between them and the nutritional yeast, it made a great pesto!

      Reply
  2. mama says

    July 15, 2016 at 8:52 pm

    YAY! We can make this from our garden too, except our basil is just itsy bitsy….

    Reply
  3. Sarah @ Champagne Tastes says

    July 18, 2016 at 11:10 pm

    I’ve never tried making pesto with cashews- I’m going to have to try this! Yum!

    Reply

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Hi, I’m Hillary!

Welcome to 918 Plate, where I use locally-sourced ingredients to bring you recipes for eating great food at home. Learn to #enJOY fresh cooking with me! Learn more about me…

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