Inspired by: @chiarahakuna
Are you searching for a luxuriously creamy, dairy-free pesto that bursts with fresh flavor and comes together in minutes? Look no further! This homemade vegan hazelnut basil pesto is a delightful twist on a classic, offering a rich, nutty depth that will elevate any pasta dish. It's the perfect solution for busy weeknights, impressing guests, or simply enjoying a truly satisfying plant-based meal. Say goodbye to store-bought and hello to a vibrant, fresh pesto that might just become your new favorite!
This recipe is incredibly versatile and ideal for anyone seeking:
- A quick and easy weeknight dinner solution.
- Delicious vegan and dairy-free pasta options.
- Creative ways to use fresh basil.
- A unique, gourmet twist on traditional pesto.
- A flavorful alternative for those avoiding pine nuts.
When abillion user chiarahakuna first experimented with this recipe, they exclaimed, "OMG it was sooo tasty and creamy. I'm proud of myself for this experiment ahah." And we agree! The magic of hazelnuts creates an unparalleled creaminess that stands out.
What You'll Need
Here are the simple ingredients for your creamy hazelnut basil pesto:
Ingredients
- 2 cups fresh basil leaves, packed
- 1/2 cup hazelnuts (preferably toasted, see tips below)
- 2 cloves garlic
- 1/2 cup extra virgin olive oil
- 2 tablespoons nutritional yeast (for cheesy flavor)
- 1 tablespoon lemon juice
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/4 cup water (or pasta water, for desired consistency)
- 8 oz your favorite pasta
Equipment
- Food processor or blender
- Large pot for cooking pasta
- Measuring cups and spoons
Step-by-Step Instructions
Get ready to create a truly delightful meal!
- Toast Hazelnuts (Optional but Recommended): If your hazelnuts aren't pre-toasted, spread them on a baking sheet and bake at 350°F (175°C) for 8-10 minutes, or until fragrant and lightly browned. Let them cool slightly, then rub them in a clean towel to remove most of the skins. This enhances their flavor and creaminess.
- Cook Pasta: Bring a large pot of salted water to a boil. Add your chosen pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
- Make the Pesto: While the pasta cooks, combine the basil, toasted hazelnuts, garlic, extra virgin olive oil, nutritional yeast, lemon juice, salt, and black pepper in a food processor or high-speed blender.
- Blend to Creaminess: Process until the mixture is smooth and creamy. Gradually add the water (or reserved pasta water) a tablespoon at a time until you reach your desired consistency. The result should be a rich, vibrant green sauce.
- Combine and Serve: Drain the cooked pasta and immediately add it to the pesto in the food processor or a large bowl. Toss until the pasta is evenly coated. If needed, add a splash more pasta water to loosen the sauce.
- Enjoy: Serve immediately and garnish with a few extra basil leaves or a sprinkle of toasted hazelnuts, if desired.
Tips & Hacks for the Perfect Pesto
- Toasting Hazelnuts: Don't skip this step! Toasting brings out the deepest, nuttiest flavor from the hazelnuts, contributing significantly to the pesto's richness. Removing the skins also results in a smoother pesto.
- Adjusting Consistency: The amount of water needed can vary. Start with less and add more until you achieve your preferred creaminess. For extra richness, you can even add a tablespoon of vegan cream cheese or a small piece of silken tofu.
- Storage: Store leftover pesto in an airtight container in the refrigerator for up to 5-7 days. To prevent browning, pour a thin layer of olive oil over the top before sealing. You can also freeze pesto in ice cube trays for future individual servings.
- Beyond Pasta: This pesto is fantastic on toasted bread, as a spread in sandwiches, a drizzle over roasted vegetables, or a base for a delicious pizza.
Variations & Adaptations
This hazelnut basil pesto is wonderfully adaptable to various dietary needs and flavor preferences:
- Nut-Free Pesto: If you have a nut allergy, you can substitute the hazelnuts with sunflower seeds or pumpkin seeds for a delicious, allergen-friendly version.
- Gluten-Free Pasta: Easily make this dish gluten-free by using your favorite gluten-free pasta.
- Herb Variations: While basil is traditional, feel free to experiment with other greens. A mix of basil and spinach, or even arugula, can add interesting flavor notes.
- Spicy Kick: Add a pinch of red pepper flakes to the food processor for a touch of heat.
Related Articles
Looking for more delicious vegan pasta and creamy dishes? Explore these recipes from abillion:
- Discover how to make a truly indulgent sauce with our Next-Level Creamy Vegan Orzo.
- For another pesto adventure, try the refreshing Easy Vegan Mint Arugula Pesto.
- If you love creamy pasta, our Quick & Creamy Vegan Cheesy Pasta is a must-try.
- Explore another simple weeknight meal with Easy Creamy Vegan Roasted Vegetable Farfalle Pasta (Dairy-Free Weeknight Meal).
- Learn the joy of crafting your own noodles with How to make your own vegan pasta at home.
Ready to try this amazing pesto? Whip up this Creamy Homemade Vegan Hazelnut Basil Pesto Pasta tonight and share your creation on abillion! We love seeing your delicious plant-based meals.
