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Recipes Around the World International Vegetarian Union
Vegan Pasta Recipes
Contributed by Vegetarians and Vegans from around the world
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Vegan Pesto
From: Steve & Alex

Now that we have an organic produce co-op, I've been making pesto every week!
Originally, pesto was tons of herbs flavored with a bit of cheese, unlike today's basil-flavored cheese stuff.
So it's easy to make vegan.
Instead of the parmesan I use brewer's yeast, or soy/rice parmesan, or a mixture of both.

  • 1 bunch fresh basil (a nice full handful)
  • 3/4 cup pine nuts
  • 5 whole cloves garlic
  • 1/2 tsp salt
  • several fresh grinds of black pepper, or 1/2 tsp already ground
  • 2 oz tofu
  • 1/4 cup yeast and/or soy parm
  • 3/4 cup extra virgin olive oil
Combine all ingredients EXCEPT OIL in the bowl of a food processor.
Process until semi-smooth.
With processor running, add oil in a continuous stream.

Toss with pasta, serve on toasted bread with tomatoes, etc.

All of these amounts are approximate.
Adjust them to your own taste.
It's pretty hard to mess up.

I often use other herbs besides basil.
Right now there's a cilantro pesto in the fridge, and last week was basil-mint.

Walnuts or almonds can be used in place of the pine nuts, which are awfully expensive.
I prefer walnuts.

If you like tons of garlic, add as much as you want, but the more garlic you add the longer you should let it sit before eating.
Pesto keeps very well and is delicious the next day.
It freezes well, too.

A dash of Dr. Bronner's liquid aminos is nice in pesto.