Vegan Green Pesto Fusilli
Twisty fusilli coated in a vibrant basil-spinach pesto made with olive oil, nuts, garlic, and lemon. Light yet satisfying, and ready in under 30 minutes.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: ~25 minutes
Ingredients
Pasta
250 g fusilli pasta (regular or whole-wheat)
Salt for boiling water
Vegan Green Pesto
2 cups fresh basil leaves
1 cup fresh spinach
2 garlic cloves
¼ cup pine nuts or cashews/walnuts
⅓ cup extra-virgin olive oil
Juice of ½ lemon
2 tbsp nutritional yeast (for cheesy flavor)
Salt & black pepper to taste
Optional Add-ins
Cherry tomatoes
Olives
Roasted zucchini or broccoli
Instructions
Cook Pasta
Boil fusilli in well-salted water until al dente
Reserve ½ cup pasta water, then drain
Make Pesto
In a blender or food processor, add basil, spinach, garlic, nuts, lemon juice, nutritional yeast, salt & pepper
Blend while slowly adding olive oil until smooth
Combine
Toss hot pasta with pesto
Add a splash of reserved pasta water to loosen and make it creamy
Serve
Finish with cracked black pepper
Add tomatoes, olives, or roasted veggies if using
Tips
Use cashews for the creamiest pesto
Don’t overheat pesto—mix off the heat to keep it green
Add lemon zest for extra freshness
Frequently Asked Questions
Q: Can I make this nut-free?
Yes — use sunflower seeds or pumpkin seeds.
Q: Can I store pesto?
Yes — keeps 3 days in fridge or freeze in ice cubes.
Q: Is this kid-friendly?
Very! Mild, fresh, and not spicy.
Nutritional Information
Calories: 460 kcal
Protein: 12 g
Carbs: 55 g
Fat: 22 g
Fiber: 6 g