Green Pesto Pasta (GF) – Nudeln mit grünem Pesto (GF)

Green Pesto Pasta Green Pesto Pasta

[deutsche Version]

So, this is my entry for the Virtual Vegan Potluck – Category “Main”. At the end of this post you will find the buttons for going back and forwards to the other recipe posts. (Also, a link to a page explaining the VVP, should you want to know more.)

Pasta with a Chilli-Herb-Pesto and green vegetables. Fresh, flavoursome and easy to make.

Green Pesto Pasta (GF)


  • 1 big bunch parsley (as much as you could grab with one hand)
  • 1 big bunch coriander
  • 1 big bunch basil
  • 1 green chilli pepper
  • juice of 1 lime
  • 2/3 – 1 cup olive oil (or as much needed for the blender to process it)
  • 100g pine nuts
  • salt and pepper, freshly ground, to taste

a handful each of…

  • glutenfree pasta
  • broccoli
  • leek
  • beans

to taste…

  • freshly ground pepper
  • fresh or dried herbs
  • nutritional yeast (I used 1/4 cup)
  • soy sauce (I used 2 TBS)


Cut the chilli pepper in pieces, and remove the white ribs and seeds. Put the chilli pepper, parsley, coriander, basil, lime juice, olive oil, pine nuts, salt and pepper into a blender. Process until the pesto has the consistency you desire, scraping down the sides a few times – it will make more pesto than needed for the pasta… do I hear anyone complaining? :). Cut the vegetables. Put water in a pot and bring to a boil (either add salt now, or omit, and use soy sauce later). When the water boils, put in the pasta and cook until almost done. (To make this glutenfree, use glutenfree pasta, and make sure the soy sauce doesn´t contain wheat). Add the vegetables, and boil until the pasta is done. Drain, then add pesto, nutritional yeast, herbs, pepper, and soy sauce to taste.

Arrange everything nicely on a plate and sprinkle with fresh herbs. Or nevermind that and just dig in 🙂


Nudeln mit Grünem Pesto (GF)


  • 1 große Handvoll Petersilie
  • 1 große Handvoll Koriander
  • 1 große Handvoll Basilikum
  • 1 grüne Chili
  • Saft einer Limette
  • 2/3 – 1 cup Olivenöl (oder soviel, wie der Mixer braucht, um es zu zerkleinern)
  • 100g Pinienkerne
  • Salz&Pfeffer nach Geschmack

eine Handvoll…

  • glutenfreie Nudeln
  • Brokkoli
  • Lauch
  • grüne Bohnen

nach Geschmack…

  • frisch geriebener Pfeffer
  • frische oder getrocknete Kräuter
  • Hefeextrakt (ich habe 1/4 cup genommen)
  • glutenfreie Sojasauce (ich habe 2 EL genommen)

Schneide die Chilischote in kleine Stücke, und entferne die weißen Teile und Samen. Gib es mit Petersilie, Koriander, Basilikum, Limettensaft, Olivenöl, Pinienkerne, Salz und Pfeffer in einen Mixer. Zerkleinere alles, bis es die gewünschte Konsistenz erreicht. Eventuell muss man es ein paar Mal nach unten schieben, weil es sich an der Wand ansammelt. Es ergibt mehr Pesto als man für eine Portion braucht… beschwert sich jemand? 🙂 Schneide das Gemüse. Bring Wasser zum Kochen und koche die Nudeln (gib etwas Salz in das Kochwasser, oder lass es weg, und nimm später Sojasauce). Kurz bevor die Nudeln fertig sind, gib das Gemüse in den Topf und koche es, bis es fertig ist. Gieße das Wasser ab, vermische es mit dem Pesto, und Hefeextrakt, Kräuter, Pfeffer und Sojasauce nach Geschmack.

More information about the Virtual Vegan Potluck here.


32 thoughts on “Green Pesto Pasta (GF) – Nudeln mit grünem Pesto (GF)

  1. That looks awesome! My mouth is watering just looking at those two photos. I love that you used lime juice in your pesto instead of lemon, too; I bet that goes really nicely with the spice of the chili pepper! 🙂

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