Vegan Pesto Pasta

Read below for a healthy, delicious Vegan Pesto recipe using fresh Basil from your garden! It’s perfect for your summertime pasta. This is one of my go-to pasta recipe but feel free to mix the pesto into your favorite dish!

Pesto Ingredients:

3/4 cup pumpkin seeds
1/4 cup hemp seeds
1 cup of fresh basil leaves
Pinch of Parsley
2 tbsp nutritional yeast
Juice from 1/2 lemon
1 garlic clove chopped or minced
1 tsp sea salt
3 tbsp Extra Virgin Olive Oil
Pinch of ground black pepper
Roasted Vegetables Ingredients (You can play around with quantities!):
Zucchini thinly sliced and cut into half moons
Yellow Squash thinly sliced and cut into half moons
Mini Bell Peppers diced into 3/4-inch squares
Cherry Tomatos halved
Red Onion diced into 3/4-inch squares


1. Place all the pesto ingredients into a Food Processor and blend until a smooth, loose paste form
2. Cut up vegetables
3. Place 1 Tbsp of Extra Virgin Olive Oil in a sauce pan with the stove on low-medium heat
3. Add veggies to pan and stir
4. Cook vegetables until soft
4. Be sure to continuously mix the veggies
5. Mix all the ingredients together with your choice of pasta and enjoy
Pro Tip: You can use lentil pasta as a good high protein alternative to wheat pasta or you can use Zucchini noodles!
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