Bring a large pot of salted water to a boil, then add the pasta and cook until al dente, about 8-10 minutes. Drain the pasta, saving a cup of pasta water, and set aside.
While the pasta cooks, toast the pine nuts in a dry skillet over medium heat, stirring frequently. Cook until golden and fragrant, about 3-4 minutes, then transfer to a plate to cool.
In your blender or food processor, combine the fresh basil leaves, chopped garlic, toasted nuts, nutritional yeast, lemon juice, and a pinch of salt. Pulse a few times to start breaking down the ingredients.
With the blender running, slowly pour in the olive oil and blend until the mixture is smooth but still slightly textured. Scrape down the sides as needed. If the pesto is too thick, add a splash of the reserved pasta water to loosen it up.
Taste the pesto and adjust seasoning with more salt or lemon juice if needed. It should be bright, fragrant, and vibrant green.
In a large mixing bowl, toss the drained pasta with the pesto, adding a little reserved pasta water if the sauce needs to coat the noodles more smoothly. Mix vigorously until evenly coated and glossy.
Serve immediately, garnished with extra toasted nuts or fresh basil if desired. Enjoy your vibrant, silky vegan pesto pasta that’s bursting with flavor and color.
