This vegan pesto recipe with almonds is packed with fresh basil, garlic, and bold flavor—no cheese required! Toss it with your favorite pasta and crisp green beans for a simple, delicious dinner that’s ready in no time.

This post may contain affiliate links. Read our affiliate policy.

Last updated July 2, 2026.

A bowl of vegan pesto pasta on a wood table with a fork sticking out of the bowl and green beans with the pasta.

Meet your new favorite vegan pasta! After zucchini pasta and spaghetti marinara, of course.

Yes this is a summertime recipe, but with the availability of fresh basil in our grocery stores year round, it’s an anytime recipe. And a quick and easy one at that!

This is 100% a vegan recipe too! The images have shaved parmesan cheese on them which obviously is not dairy-free but you can leave it off or substitute vegan cheese.

Why This Vegan Pesto Pasta Is The BEST!

A bowl of vegan pesto pasta with shaved parmesan cheese, chopped almonds, red pepper flakes, and green beans.

This vegan pesto sauce is great on pasta, but also awesome on lots of other dishes. Try it in potato or pasta salads or tossed with roasted veggies.
Great make-ahead recipe. The pesto keeps in the refrigerator for 3-4 days or freezer for a month.
Quick, easy, and made with simple ingredients.
One of my favorite ways to use an abundance of basil during basil season.
Delicious as a main or a side. I often serve this pasta with my world famous ribs.

Ingredients

Whole almonds. I like almonds but you could substitute pine nuts, cashews, walnuts, or even sunflower seeds or pepitas.
Fresh basil: Plenty of fresh basil leaves are essential for that classic pesto flavor.
Garlic: Fresh cloves of garlic are best. I always recommend using fresh rather than jarred garlic.
Kosher salt: I always use Morton kosher salt unless otherwise specified.
Olive oil: I use California olive oil because it tends to be fresher.
Rigatoni or other favorite pasta: Any short pasta works well. Don’t forget to reserve some pasta water before draining.
Fresh green beans: Trimmed and cut into 1-inch pieces.

How To Make It!

step one

Toast the nuts. Spread the almonds in an even layer in a medium frying pan over medium heat. Toast, stirring frequently, until fragrant and golden brown. These toasted almonds add incredible flavor to the finished pesto. Remove to a plate and let cool, then chop half for garnish and leave the remaining whole almonds for the pesto.

Two piles of whole almonds one laying on a cutting board and the other chopped and in a glass bowl.

step two

Make a nut butter. I learned this pesto-making method from my friend Aida and I’ve never looked back. The first step to making a silky pesto sauce is to first create a loose nut butter with the nuts. Combine the whole almonds, oil, garlic, and salt in the bowl of a food processor (or Vitamix blender if you have one) fitted with the blade attachment. Start grinding the nuts on low speed until they start to break up then increase the speed to medium and keep processing until the mixture is a paste consistency.

A food processor with a nut butter in the bottom.

step three

Add basil. Wash the basil but don’t dry it—you actually want the leaves to stay wet. Add the fresh basil leaves to the food processor and blend until smooth. If needed, thin with a couple teaspoons of cold water. For even brighter flavor, add a squeeze of fresh lemon juice or a little lemon zest before blending. Taste and season according to your personal preference.

A food processor with basil pesto in the bottom.

step four

Cook pasta and beans. Bring a large stock pot of salted water to a boil over high heat. Add rigatoni and cook according to package instructions. Add green beans during the last 3-4 minutes of cooking. Reserve 1/2 cup of the pasta cooking liquid then drain.

Green beans and pasta boiling in a pot on the stove.

step five

Combine. Scrape pesto into the pot you cooked the pasta in or into a large bowl. Add the reserved water, pasta, and green beans. Toss to coat in the sauce.

pasta, green beans and sauce in a white bowl being stirred with a spoon.

step six

Serve. Taste and season with additional salt and black pepper, if desired. Top with the chopped toasted almonds, crushed red pepper flakes, and, if you’d like, your favorite vegan parmesan.

Pasta with pesto and green beans in a white bowl on a table with a fork in the bowl.

Tips, Swaps, and Variations

This almond pesto vegan recipe is incredibly flexible and one of my favorite delicious vegan recipes.

Add nutritional yeast for an even richer cheesy taste.
Stir in a teaspoon of white miso paste for extra umami.
Blend in baby spinach if you don’t have quite enough basil.
Swap almonds for walnuts to make walnut pesto.
Use the pesto as a salad dressing, sandwich spread, dip, or even pizza sauce.

What to Serve with Vegan Pesto Pasta

This vegan pesto pasta is satisfying enough to be a meal on its own, but it’s also easy to pair with simple sides for a complete dinner. Since the homemade pesto is packed with bright basil and garlic flavors, I like serving it with dishes that let the pesto shine.

A crisp green salad or this sweet cherry and tomato salad.
Roasted vegetables: Broccoli, asparagus, zucchini, cauliflower, or roasted fresh tomatoes are all delicious alongside this pasta.
Garlic bread or focaccia bread: Perfect for soaking up every bit of the delicious pesto left in the bowl.
Grilled vegetables: Bell peppers, mushrooms, eggplant, and squash pair beautifully with the fresh pesto flavors.
Protein options: Keep it vegan with crispy chickpeas or white beans, or serve it with grilled chicken, meatballs, or salmon if you’re not following a vegan diet.
Fresh summer additions: Scatter a handful of cherry tomatoes over the warm pasta just before serving for extra sweetness and color.

One of the best things about this recipe is how versatile it is. Whether you’re serving it as a light weeknight dinner, a side dish at a barbecue, or bringing it to a potluck, this vegan version of classic pesto pasta always fits the occasion.

Vegan Pesto Pasta FAQ’s

Is this gluten-free? It can be! You just need to use gluten-free pasta.

What other veggies can I use? Swap the green beans for cherry tomatoes, zucchini, chickpeas, roasted red peppers, sun-dried tomatoes, or spinach depending on the time of year.

How do I store it? The pesto can be frozen into individual portions by filling an ice cube tray with the sauce then popping out the cubes of pesto whenever you want!

More Pasta Recipes To Try!

Pasta with Capers Mint and Sun-Dried Tomatoes (salty capers, sweet tomatoes, and pasta—yum!)
Pasta with Braised Chicken and Sausage (fall-apart tender chicken and savory sausage)
Spaghetti with Tomato-Mushroom Sauce (the meaty mushrooms are so good)
Homemade Egg Noodles in Spring Vegetable Soup (chewy egg noodles in broth)
Chicken with Artichokes and Angel Hair Pasta (delicate and perfect for spring)
Creamy Chicken and Noodle Casserole (rich and decadent with whole wheat pasta)
Pesto Artichoke and Asparagus Pasta (another divine vegan pesto pasta recipe)

Homemade Is Always The Answer

Why buy a jar of pesto when making it yourself is so easy? Let me know when you make it by snapping a pic and tagging me on Instagram @katesbestrecipes so I can see or leave me a comment below (don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating) !