Vegan Macadamia Pesto Pasta
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Vegan macadamia pesto pasta

This delicious dinner idea is vegan, gluten free and also low FODMAP. Recipe by nutritionist Casey-Lee Lyons. Passionate about helping others to live a healthier life, nutritionist, naturopath, recipe developer Casey-Lee Lyons from Live Love Nourish shares nutrition tips and wholefood recipes that nourish from the inside out. 
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Servings 5
Course Main Course
Preference Gluten Free, Vegan
Perfect for Midweek Meal
Skill level Easy


  • 3 cups fresh basil leaves packed + extra to serve
  • 1/2 cup macadamia oil or extra virgin olive oil
  • 1/2 cup raw macadamias
  • 2 tbsp lemon juice + extra to taste
  • 1 tbsp nutritional yeast
  • 1 tbsp garlic infused extra virgin olive oil
  • pinch sea salt
  • gluten free pasta 4 to 6 serves
  • 1/2 cup macadamias roasted


  • In a food processor, blitz basil with half the amount of oil to a fine chop.
  • Add remaining oil, macadamias, lemon juice, nutritional yeast, garlic oil and sea salt. Process until combined and finely chopped. Add additional lemon juice and sea salt to taste.
  • Store in a glass air-tight jar in fridge. Top with a film of extra virgin olive oil after each use to keep fresher longer.
  • Cook pasta according to packet instructions. Drain.
  • Stir pesto through warm pasta.
  • Serve with extra roasted macadamia nuts and fresh basil leaves.


Calories: 395kcalCarbohydrates: 5gProtein: 3gFat: 42gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 33gSodium: 2mgPotassium: 177mgFiber: 3gSugar: 1gVitamin A: 760IUVitamin C: 5mgCalcium: 49mgIron: 2mg

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