The English Post

Tagliatelle with green pesto

Written by Veronica Lavenia

Tagliatelle with green pesto are a winner of my table. This is not the classic pesto but a completely vegan version for anyone who does not eat cheese or for those who, while loving the traditional Italian pesto, love to experiment with tasty alternatives.

This recipe is made with real Genoese basil and creamy tofu instead of Parmigiano and Pecorino cheese. You can add garlic if you like a more pungent flavor and replace the walnuts with almonds. For this type of sauce, tagliatelle, made with durum wheat flour, is the right choice because it holds the sauce well.

Tagliatelle with green pesto: Ingredients

Serves 4

20 basil leaves

100 g (3½ oz) creamy tofu

7 tbsp extra virgin olive oil

10 walnuts

2 tbsp water

Pinch of sea salt

320 g (11¼ oz) tagliatelle pasta

Tagliatelle with green pesto: Method

  1. Wash and dry the basil. Drain the tofu and cut into cubes.
  2. Pour the basil, tofu and the rest of the ingredients into a blender. Blend at maximum power for no more than 2 minutes, otherwise the pesto blackens. If the texture looks too dense, dilute with another tablespoon of oil or water, adjusting as necessary.
  3. Cook the pasta until al dente, in boiling salted water. Drain and season with pesto. Serve immediately.

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About the author

Veronica Lavenia

Veronica, PhD, is an Italian based food writer. Born and raised in Italy, surrounded by the thriving culture and spirit of Sicily, Veronica was a University academic before becoming a food writer. In the context of academic research, she has published essays on the Spanish-American narrative in national and international Academic Journals. As freelance journalist, she wrote about book reviews and tennis. Food was the subject she thought about most so, inspired by family recipes, and valuable Italian culinary heritage, she moved into writing her experiences and studies on the subject.
Sustainability, seasonality and selection of raw materials (as much as possible local, organic and unrefined) are the basis of Veronica’s natural food philosophy.
Cookery author, "Gluten Free Heaven" magazine contributor, some of her works have appeared in "Vegetarian Living", "Veggie Magazine", "Lifestyle FOOD", "Australian Good Food & Travel Guide" and "Chickpea", among others.