Broccoli Basil Pesto Pasta Oil-Free Dairy-Free
A rich creamy plant based pesto harnessing the superfood power of broccoli. Fresh basil, pine nuts and garlic anchor this recipe to the classic pesto tradition without relying on oil or heavily processed dairy alternatives. This dish comes together in minutes making it perfect for busy weeknights.
Equipment
- medium-large cooking pot
- medium-large strainer or colander
- blender or food processor
- skillet for toasting pine nuts (optional)
Ingredients
For the Pesto Sauce
- 12 oz packages broccoli florets (or florets from 1 large or 2 medium heads of broccoli, about 4½ packed cups)
- 2 cups fresh basil leaves
- ½ cup pine nuts (or sub with walnut pieces)
- ⅓ cup aquafaba (more if needed to adjust thickness)
- juice of 1 large lemon (about 3 Tbsp, or to taste)
- 2 Tbsp nutritional yeast
- 4 to 6 garlic cloves
- ½ to 1 tsp salt (coarse sea salt or kosher salt recommended)
- ¼ tsp black pepper
- 1½ tsp shiitake mushroom powder (optional)
Pasta
- 1 lb dry pasta, any type (or 1½ lb fresh pasta, any type)
Toasted Pine Nut Garnish (optional)
- ¼ pine nuts
Instructions
Blanche Broccoli Florets*
- Bring a medium-large pot of water to a rolling boil. (I don't add salt to the water because it strengthens the cell walls of the broccoli which is not what I'm going for in this recipe)
- Add broccoli florets to the water and cook for 90 seconds.
- Strain florets and set aside.
Make the Pesto Sauce
- Place all pesto sauce ingredients in the bowl of a blender or food processor. Process until completely smooth. Depending on the size of your blender or food processor, you may need to process some of the ingredients down before you can fit all the ingredients.
Toast Pine Nuts for Garnish (optional)**
- Place ¼ cup of pine nuts in a dry skillet over medium heat.
- Toast for 2 to 3 minutes stirring constantly. It's easy to burn pine nuts. You're done as soon as pine nuts begin to brown.
- Immediately transfer toasted pine nuts to a cold plate to stop the browning process and prevent burning.
Cook the Pasta
- Cook the pasta according to the directions on the package.
- When straining the pasta reserve about ⅓ cup of the cooking liquid to blend with the pesto.
Create the Pesto Pasta
- Return strained pasta along with reserved cooking liquid to pot and add the pesto. Gently stir together until all pasta pieces are coated.
Serve
- Serve pesto in individual bowls, sprinkling toasted pine nuts on each bowl if using.
- This recipe makes 4 generous servings or 6 smaller servings.
Storing
- Although this dish is best served immediately, you can also store it in a sealed refrigerated container for up to a week.
- I haven't tried freezing this pasta, but that would probably work. If you're planning to freeze this pasta dish, I recommend that you slightly undercook the pasta.
- You can make the pesto sauce ahead of time and store it in a sealed refrigerated container for up to 5 days or in the freezer for 3 to 6 months.
Notes
*You can also steam broccoli in a microwave or steamer if you prefer. Another option is to use 10 to 12 ounces of thawed frozen broccoli in this recipe which doesn't need blanching at all.
**Another delicious way to top this recipe is with my Vegan 'Parmesan' Seed and Nut Topping.
Tried this recipe? Let me know how it was!