This Easy Vegan Nut-Free Pesto Pasta is creamy, fresh, and packed with basil flavor, all without using pine nuts or other tree nuts. Made with just 5 simple ingredients, this healthy vegan pesto pasta comes together in about 20 minutes and is perfect for busy weeknights, meal prep, or anyone with a nut allergy.
I love how versatile Sunbutter is. It's great for making delicious dessert recipes like my Gluten-Free Vegan Cookie Cake or my Vegan Chocolate Sunflower Ice Cream, and it's also great for making recipes like my Nut-Free Vegan Mac And Cheese or Sunflower Seed Risotto.
Recently, I've had a surplus of basil from my garden, and I love making homemade pesto. However, pine nuts are quite expensive. After experimenting with a few different nut-free alternatives, I found that SunButter created the creamiest pesto while letting the fresh basil flavor shine.
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Jump to:
- Nut-Free Pesto Pasta Ingredients:
- Why I Love Using SunButter Instead of Pine Nuts:
- Why You'll Love This Nut-Free Pesto Pasta:
- How To Make it:
- Substitutions & Variations:
- Equipment:
- Storage:
- Frequently Asked Questions:
- Common Mistakes When Making Vegan Pesto:
- Related Sunbutter Recipes:
- Easy Vegan Nut Free Pesto Pasta
- What to Serve with Nut-Free Pesto Pasta:
- More Vegan Pasta Recipes:
- Reviews
Nut-Free Pesto Pasta Ingredients:
This is such a great recipe because it uses five super simple ingredients that you can pick up at your local grocery store, or in your backyard!
- Fresh Basil Leaves: Fresh basil is the star of this homemade pesto. It gives the sauce its bright green color, fresh herbaceous flavor, and classic pesto taste. I recommend using large, vibrant basil leaves, either freshly picked from the garden or bagged basil from the grocery store for the best results.
- Garlic: Fresh garlic adds bold, savory flavor and balances the richness of the SunButter. I recommend using fresh garlic cloves instead of pre-minced garlic for the brightest, freshest flavor.
- Nutritional Yeast: One of my favorite things to add to vegan pesto is nutritional yeast. Nutritional yeast is an inactive yeast that has a super cheesy flavor. It's a great replacement for Parmesan cheese, which is found in most pesto recipes.
- Sunbutter No Sugar Added Sunflower Seed Butter: SunButter is what makes this pesto both creamy and completely nut-free. It replaces the traditional pine nuts while adding richness, healthy fats, and a subtle nutty flavor that's surprisingly similar to classic pesto.
- Lemon Juice: I love adding lemon juice to pesto to give it that perfect tangy flavor and help balance out the garlic. You can also add a little lemon zest for even more flavor.
- Gluten-Free Pasta: You can use any pasta of your choice. I love using rigatoni because it gets coated in the pesto really well.
- Cherry Tomatoes: Basil and fresh tomatoes are a match made in heaven. I also love making this recipe with sun-dried tomatoes. You can use any tomato variety!
See the recipe card for quantities.
Why I Love Using SunButter Instead of Pine Nuts:
Traditional pesto is typically made with pine nuts, but I actually prefer making my pesto with SunButter for several reasons. Not only does it create an incredibly creamy texture, but it's also much more affordable and allergy-friendly than traditional pesto.
After testing this recipe several different ways, I found that SunButter creates a rich, velvety pesto that lets the fresh basil shine without overpowering it. Unlike many nut alternatives, it blends smoothly into the sauce and gives it the perfect consistency for coating every piece of pasta.
Here are a few reasons I love using SunButter in this vegan pesto recipe:
- Nut-free and allergy-friendly: Perfect for anyone with tree nut allergies while still delivering a delicious, creamy pesto.
- More affordable: Pine nuts can be one of the most expensive ingredients in traditional pesto. SunButter is a budget-friendly alternative that's easy to find at most grocery stores.
- Naturally creamy: SunButter creates a smooth, rich pesto without needing dairy or additional oils.
- Simple ingredients: I use the No Sugar Added SunButter because it's made with just roasted sunflower seeds and salt.
- Versatile: Any leftover pesto is delicious tossed with roasted vegetables, spread on sandwiches and wraps, drizzled over grain bowls, or used as a dip for fresh vegetables.
If you've never tried making pesto without pine nuts, don't be surprised if this becomes your new favorite version. It's fresh, flavorful, creamy, and every bit as satisfying as traditional basil pesto.
Why You'll Love This Nut-Free Pesto Pasta:
- Ready in just 20 minutes: A quick and easy dinner that's perfect for busy weeknights.
- Made with only 5 simple ingredients: Fresh, wholesome ingredients come together to create a flavorful homemade pesto.
- Completely nut-free and vegan: A delicious allergy-friendly alternative to traditional pesto.
- Creamy without dairy: SunButter creates a rich, velvety sauce without cheese or heavy cream.
- Perfect for meal prep: Make the pesto ahead of time and enjoy quick meals all week.
- Budget-friendly: Skip expensive pine nuts without sacrificing flavor or texture.
- Easy to customize: Add your favorite vegetables or plant-based protein to make it your own.
How To Make it:
If you're looking for the perfect quick and easy recipe, this nut-free pesto pasta is it. It only takes 5 minutes to make the nut-free basil pesto, and 15 minutes to boil the pasta.
Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta until al dente according to the package directions. Drain, reserving a little pasta water if needed.
Make the pesto: Add the basil, garlic, nutritional yeast, SunButter, and lemon juice to a blender or food processor. Blend until mostly smooth but still slightly textured. Add 1-2 tablespoons of water if needed to help it blend.
Assemble: Toss the warm pasta with the pesto until evenly coated, then gently fold in the halved cherry tomatoes. Serve immediately.
Hint: You may need to add 1-2 tablespoons of water or olive oil to get the pesto blending.
Substitutions & Variations:
This vegan nut-free pesto pasta is easy to customize with whatever you have on hand. Here are some of my favorite ways to switch it up:
- Swap the lemon juice: Fresh lime juice can be used instead, although lemon provides the most classic pesto flavor.
- Try different greens: Replace up to half of the basil with fresh spinach, kale, or arugula for a slightly different flavor and an extra boost of greens.
- Use different seeds: If you don't have SunButter, try pumpkin seeds or hemp seeds. The pesto will have a slightly different texture, but it will still be delicious.
- Add vegan Parmesan: For an even cheesier flavor, replace the nutritional yeast with your favorite vegan Parmesan or use a combination of both.
- Add more herbs: Fresh parsley, cilantro, or even a little mint can add another layer of flavor.
- Boost the protein: Stir in chickpeas, crispy tofu, vegan sausage, or your favorite plant-based protein to make it a more filling meal.
- Add vegetables: Cherry tomatoes, roasted broccoli, asparagus, zucchini, spinach, or peas all pair beautifully with this fresh pesto sauce.
- Make it more traditional: If you aren't oil-free, blend in a tablespoon of extra virgin olive oil for an even richer, more classic pesto.
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Equipment:
This nut-free pesto pasta recipe requires very little equipment to make and does not make a big mess. Here's what I recommend using:
- Blender or Food Processor - Both a food processor and a blender will work to make this basil pesto recipe. If you use a blender, I strongly recommend using a small blender like a NutriBullet rather than a big Vitamix, because it will blend much more easily.
- Large Pot - You will need a large pot to boil and cook the pasta in.
Storage:
This nut-free pesto is perfect for making ahead and storing for later.
- Refrigerator: Store the pesto in an airtight container in the refrigerator for up to 5 days. If you'd like to help preserve its vibrant green color, press a piece of plastic wrap directly onto the surface of the pesto before sealing the container.
- Freezer: Pour the pesto into an ice cube tray and freeze until solid. Transfer the pesto cubes to a freezer-safe bag or airtight container and store for up to 3 months. Simply thaw the cubes in the refrigerator or stir them directly into hot, freshly cooked pasta.
- Leftover Pasta: Store any leftover pesto pasta in an airtight container in the refrigerator for up to 3 days. The pasta may absorb some of the sauce as it sits, so I like to add a squeeze of fresh lemon juice or a splash of water when reheating to bring the pesto back to life.
Frequently Asked Questions:
A common misconception is that eating gluten-free is healthier than eating wheat. Eating gluten-free is only necessary if you have celiac disease or are gluten intolerant. Even if something is labeled gluten-free, that does not make it healthy. However, gluten-free can be healthier if made with the right ingredients. All of my gluten-free recipes are made with carefully chosen healthy gluten-free ingredients.
Please do not use dried herbs to make this pesto recipe. Although dried herbs are great, they are not great for fresh basil pesto recipes like this. They do not achieve the same texture, and they are not as full of flavor.
Yes, you can substitute some or all of the basil with fresh spinach. Spinach has a much milder flavor than basil, so the pesto won't have the same classic herbaceous taste, but it will still be delicious and incredibly creamy. I recommend replacing up to half of the basil with spinach if you're looking to stretch your basil or add extra greens while still keeping that traditional pesto flavor. If you replace all of the basil, you'll end up with more of a creamy green sauce than a classic basil pesto.
Yes! Pumpkin seeds can be used to make a delicious nut-free pesto if you don't have SunButter on hand. Simply blend raw or lightly roasted pumpkin seeds with the basil, garlic, nutritional yeast, and lemon juice until smooth. Keep in mind that pumpkin seeds create a slightly thicker, earthier pesto than SunButter, so you may need to add an extra splash of water or plant-based milk to reach your desired consistency. While both options are delicious, I personally prefer SunButter because it creates a smoother, creamier pesto that closely resembles the texture of traditional pine nut pesto.
Yes! This pesto freezes beautifully. Pour it into an ice cube tray, freeze until solid, then transfer the cubes to a freezer-safe bag for up to 3 months. Simply thaw in the refrigerator or stir a cube directly into freshly cooked hot pasta.
Common Mistakes When Making Vegan Pesto:
- Using old basil: Fresh, vibrant basil creates the best flavor and color. Avoid wilted or browned leaves for the freshest pesto.
- Over-processing the pesto: Blend just until combined. Pesto should have a slightly textured consistency, not be completely smooth.
- Not adding enough salt: Salt enhances the flavors of the basil, garlic, and lemon. Taste and adjust the seasoning before serving.
- Cooking the pesto: Don't cook the pesto over direct heat. Instead, toss it with hot pasta after it's been drained to preserve its fresh flavor and bright green color.
- Rinsing the pasta: Skip rinsing the pasta after cooking. The starch helps the pesto cling to the noodles and creates a creamier sauce.
Related Sunbutter Recipes:
Looking for other recipes that use Sunbutter like this Nut Free Pesto Pasta? Try these:
If you try this Easy Vegan Nut-Free Pesto Pasta recipe, I'd really love to hear your thoughts in the comments below. I'd also really appreciate a recipe card rating! Thank you for supporting The All Natural Vegan!
Easy Vegan Nut Free Pesto Pasta
Ingredients
Nut Free Basil Pesto:
- 3 cups fresh basil loosely packed
- 3 cloves garlic
- 1 tablespoon Sunbutter No Sugar Added Sunflower Seed Butter
- 2 lemons juiced
- 1 tablespoon nutritional yeast
- 1 teaspoon sea salt
- ¼ cup water
Pasta:
- 1 box rigitoni gluten-free if needed
- 1 cup cherry tomatoes
Instructions
Cook the pasta:
- Bring a large pot of salted water to a boil and cook the pasta according to the package directions until al dente. Drain, reserving a small amount of the pasta water if needed.
Make the pesto:
- Add the basil, garlic, nutritional yeast, SunButter, and lemon juice to a blender or food processor. Blend until mostly smooth but still slightly textured. If needed, add 1-2 tablespoons of water to help everything blend.
Assemble the pasta:
- Slice the cherry tomatoes in half. Toss the warm pasta with the pesto until evenly coated, then gently fold in the tomatoes. Serve immediately and enjoy!
Notes
Nutrition
What to Serve with Nut-Free Pesto Pasta:
This creamy vegan nut-free pesto pasta pairs well with a variety of fresh salads, roasted vegetables, and plant-based proteins. Here are some of my favorite recipes to serve alongside it:
- Creamy Stuffed Acorn Squash: Perfect seasonal side that goes great with everything.
- Easy Lemon Arugula Pasta Salad for a light and refreshing summer meal.
- Butternut Squash Quinoa Salad for a hearty salad packed with vegetables.
- The Easiest Creamy Tuscan Marry Me Chickpeas for an easy protein-rich side.
- Italian Vegan Barley Soup to make a cozy soup-and-pasta meal.
If you're looking for even more meal ideas, be sure to check out my 40+ Easy Vegan Dinner Recipes roundup for plenty of delicious plant-based inspiration.
More Vegan Pasta Recipes:
Looking for more delicious vegan pasta recipes? Try some of the other recipes on my website:
Irena says
Tasty, easy pasta sauce, wouldn't tell if it's nut-free, tasted just as creamy and nutty. Love that pasta, too!
Seema Sriram says
This is by far the prettiest pasta. Loved it looking so beautiful and tasting equally so good.
Jess says
So delicious and perfect for summer
Poitras Catherine says
Amazing recipe, so simple and yet filled with flavor!!
Kat says
This was so light and refreshing! I had all of the ingredients already to make. Thank you!
Covita says
This is delicious pasta- My family loved it! The Pesto is exceptional
Covita says
I love meals I can make in under 30 minutes- and this one is packed with flavor. Love this site
Jess says
So delicious for pasta night!
Claudia Cristina Ciorteanu says
Absolutely loving this easy vegan nut-free pesto pasta! 😍🌱 The flavors are on point, and it's a perfect option for those with allergies. Can't wait to try it out! #VeganDelights #NutFreePesto #YummyPasta