Vegan Green Goddess Pesto Pasta (With Basil And Cilantro)

February 7, 2023
If you’re either looking for more “Veganuary” inspo recipes or simply seeking for an easy, quick yet satisfying pasta dish—get ready to bask in this delicious green goddess recipe! Pesto is traditionally crushed with pine nuts, but I find that you can also enjoy it with other nuts and seeds such as grounded sesame seeds (I like toasting them first to release more of their nutty goodness!) or even walnuts. It is also normally made with parmesan cheese, but to make it vegan-friendly, just add in some nutritional yeast or sometimes called “nooch” for a great cheesy flavor with added vitamin Bs and B12!
Pasta with halved cherry tomatoes and seasonings

Vegan Green Goddess Pesto Pasta (With Basil And Cilantro)

Recipe Type: Detox Hearty Entrees
utensils YIELDS 2–4 servings
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  • 2 cups choice of short pasta (precooked)
  • Zest of 1 whole unwaxed lemon
  • Half a lemon fresh juice
  • Handful of cilantro
  • Handful of basil leaves
  • 1/4 cup grounded white sesame seeds (toasted)
  • Drizzle olive oil
  • ¼ cup nutritional yeast
  • Salt pepper to taste
  • 3x garlic cloves (minced)
  • Handful cherry tomatoes (cut into halves)
  • Handful pumpkin seeds (toasted) - for topping
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1. Wash and pat dry your fresh basil leaves (separating them from stems) and cilantro. 

2. Zest your unwaxed lemon, deseed them and squeeze out fresh juice from half of it. (you can save half for other recipes/ cut them into wedges and store it for your morning lemon water or keep it in the fridge as a natural fridge deodorizer) 

3. In your food processor, blitz up your basil, cilantro, lemon zest, juice, toasted grounded white sesame seeds, olive oil, nutritional yeast, salt and pepper until you have your very own green goddess pesto—it’s that simple!

4. While pre cooking your pasta, on a hot pan, add another drizzle of olive oil and sauté your minced garlic and cherry tomatoes.

5. When everything is cooked, simply toss in your cooked pasta and pesto with your garlic cherry tomatoes and top it with toasted pumpkin seeds. Yum!

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Photo: Bel Faustino

Bel Faustino
Bel’s curiosity for healthy living started at a young age of 11. From mindful eating to exercise, she always had a sweet tooth struggle and her weakness are desserts. It then took her high school and uni days to find the balance to maintain the healthy lifestyle yet enjoy desserts in a more guilt-free way and veganizing them seems the way to do it. Obsessed with always finding healthier alternatives, she hopes to recreate her favorite non vegan treats and share her recipes through her culture (Filipina born in Macau, S.A.R., China), lifestyle, childhood memories and travels (Southeast Asia, USA, Mexico, UK and more to come!). Follow her journey in Instagram @belbrosasfaustino.


always stay inspired!