Vegan Pesto Pasta #VeganFridays

Here is what you’ll need!

Vegan Pesto Pasta
Servings: 8

1 cup basil, packed
1 cup arugula, packed
½ lemon, juiced
⅓ cup olive oil
½ cup water
2 cloves garlic, peeled
1 teaspoon pepper
2 teaspoons kosher salt
1¼ cup almond meal
1 pound vegan spaghetti
⅓ cup pasta water (if you’re using this as a dip, omit the pasta water)

1. Combine basil, arugula, lemon juice, water, and olive oil to a blender and blend for 5-10 seconds.
2. Add garlic, salt, pepper, and almond meal to the blender and blend until completely incorporated.
3. Boil salted water and cook spaghetti according to packaging instructions. When draining the pasta, reserve ⅓ to 1 cup of water.
4. Once drained, return the pasta to the pot, and stir in the pesto, adding reserved pasta water until the sauce reaches desired consistency.
5. Enjoy!

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  1. “La pasta al pesto” is already a vegan dish. It’s like writing “vegan zucchini”… or “vegan broccoli”… Also, to imitate italian pesto, use pine cones instead of arugula, and extra virgin olive oil instead of olive oil, or don’t call it “pesto”. Call it “green thing” or something else if you totally change its flavor this way.
    Spaghetti are always vegan too. Tagliatelle instead, have eggs.

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