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Fresh Vegan Pesto Pasta Recipe with Cherry Tomatoes and Almonds

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A quick and easy vegan pesto pasta featuring fresh basil, toasted almonds, and juicy cherry tomatoes. This flavorful dish is perfect for busy weeknights and is both satisfying and wholesome.

Ingredients

Scale
  • 2 cups fresh basil leaves, packed
  • 1/3 cup raw almonds
  • 2 medium garlic cloves, peeled
  • 1/2 cup extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 8 ounces spaghetti or favorite pasta (gluten-free pasta works well)
  • 1 cup cherry tomatoes, halved
  • Small handful toasted almonds, roughly chopped (for topping)
  • Fresh basil leaves (for garnish)

Instructions

  1. Toast the raw almonds in a dry skillet over medium heat for 5-7 minutes, stirring frequently until golden and fragrant. Watch closely to avoid burning.
  2. Bring a large pot of salted water to a boil. Add 8 ounces of spaghetti and cook according to package instructions until al dente (usually 8-10 minutes). Reserve about 1/2 cup of pasta water before draining.
  3. In a food processor, combine toasted almonds, 2 cups fresh basil leaves, 2 garlic cloves, 1/2 cup extra virgin olive oil, 2 tablespoons fresh lemon juice, salt, and pepper. Pulse until smooth and creamy. Add reserved pasta water a tablespoon at a time if the pesto is too thick.
  4. Halve 1 cup of cherry tomatoes and set aside.
  5. In a large mixing bowl, combine drained pasta with the pesto. Toss gently to coat evenly. Add a splash of reserved pasta water if needed to loosen the sauce.
  6. Fold in halved cherry tomatoes and roughly chopped toasted almonds.
  7. Garnish with fresh basil leaves and serve immediately while warm, optionally drizzling with extra olive oil.

Notes

Toast almonds lightly before blending to enhance flavor. Use reserved pasta water to adjust pesto consistency. Do not over-blend pesto to keep some texture. Lemon juice brightens the flavor and balances richness. Serve immediately for best freshness. Leftovers keep up to 2 days refrigerated; reheat gently with a splash of water.

Nutrition

Keywords: vegan pesto pasta, fresh basil pesto, cherry tomatoes pasta, almond pesto, quick vegan dinner, gluten-free pasta, plant-based recipe

Find it online: https://eliplate.com/fresh-vegan-pesto-pasta-recipe-with-cherry-tomatoes-and-almonds-easy-and-delicious/