broccoli hazelnut pesto Vegan pasta

Aktualizace: 6. pro 2020


Preparation time: 15 minutes

Cooking time: 10-15 minutes

Total time: 30 minutes


160 g pasta

150 g broccoli

25 g toasted hazelnuts

20 g nutritional yeast

25 g basil

30-40 g extra virgin olive oil



Blender or mixer


1. For the toasted hazelnuts:

Simply heat a non-stick pan and put the shelled hazelnuts into it at high heat for about five minutes, turning them constantly. They will be ready when they start to release the aroma and will be slightly golden.

2. For the pesto:

Wash the broccoli and cut it into pieces; boil them for 5 minutes in water then dry them and pour into a bowl. When the broccoli has cooled, transfer it to a mixer and add the basil leaves, the hazelnuts you have previously toasted, the nutritional yeast and the extra virgin olive oil; blend all the ingredients until the texture becomes creamy.

3. For the pasta:

Cook the pasta in abundant salted water for around 10-15 according to the type of pasta, then drain it and add it to the pesto in a large pan, possibly to make it softer, dilute it with a ladle of pasta cooking water.

Saute in a pan for a few minutes, then serve with a drizzle of raw extra virgin olive oil and a few basil leaves as decoration.

Enjoy your meal!

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