Raw Vegan Basil Pesto Pasta


I have been wanting to make a good basil pesto sauce for raw pasta for a while now, but it took a little bit of time to perfect the recipe. Once I did though, the basil pesto came out AMAZING, so I was pretty happy about that.

Let us begin!

For the pasta you will need:

– 4 large zucchinis

For the sauce you will need:

– 1/2 a large zucchini or 1 small zucchini (you can chop up half a zucchini from the pasta noodles)

– 1/2 cup organic walnuts (soaked in water for about 1 to 2 hours prior)

– about 2 cups fresh basil

– 2 medium garlic cloves

– 1/4 cup nutritional yeast

– 1/4 cup pine nuts

– 1/3 cup chopped parsley

– 1/2 a large lemon or 1 small lemon

Step 1:

Blend together all the above ingredients in your high-powered blender. Don’t pulverize it completely, as you want the pesto sauce to be chunky.

Step 2:

Take the 3.5 zucchinis (they are no longer 4 because we used half for the basil pesto sauce) and spiralize the zucchini to make zucchini noodles.

Once the zucchinis are spiralized, pour the basil pesto sauce on the noodles. Top with some pine nuts and fresh basil (you can also add tomatoes, mushrooms, bell peppers, anything you want!) and serve!


If you want to make the pasta even better, drizzle with some olive oil for extra nutrients and taste!


The nutritional yeast in this gives it the “cheesy” flavor, while the lime and fresh basil give it a great aroma. You can also use this sauce as a dip for veggies or just to eat on its own!



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