Go Back
+ servings
5 from 2 votes

Vegan Nut Free Pesto Pasta

by: claire cary

This vegan nut free pesto pasta is an easy and nutrient dense weeknight meal that is deliciously dairy free! This recipe is sure to be a family favorite, is gluten free, and only takes 20 minutes to make!
/ /
Prep: 5 mins
Cook: 15 mins
Total: 20 mins


  • 16 ounces dry pasta of choice I used brown rice pasta
  • 1 ¼ cups hemp hearts
  • Juice from 2 lemons about 4 tbsp
  • 2 large cloves garlic
  • 2 cups packed basil
  • cup olive oil
  • ¼ - ½ cup water or veggie broth
  • ½ tsp sea salt or to taste
  • ½ tsp black pepper
  • Optional: 2 tbsp nutritional yeast or parmesan


  • Bring a large pot of water to a boil and cook pasta according to package instructions. 
  • While the pasta is cooking, add all of the sauce ingredients to a food processor. 
  • Process until smooth, or leave a few chunks if desired. 
  • Toss the sauce and pasta together, add more salt or pepper if desired and enjoy!


This recipe will store in the fridge for 3-5 days in an air tight container. 
The sauce will be pretty thick if made as written, to thin it out add more olive oil, water, or vegetable broth. 
Don't be afraid to really pack the basil in there, this is where much of the flavor is coming from!
Serving: 6servings / Calories: 414kcal / Carbohydrates: 29.8g / Protein: 15.8g / Fat: 30.2g / Fiber: 3.2g

Did you make this?

Mention @eatwithclarity or tag #eatwithclarity!