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Pesto is one of those things you buy in a jar until you make it at home once and realise how simple it is… Now just get that basil garden going and you’ll have an easy dinner on deck at all times!

You will need

Serves 4

  • 350 g penne pasta
  • 1/2 cup sun-dried tomatoes, roughly chopped
  • 1/3 cup pitted Kalamata olives, roughly chopped


  • 2 cups firmly packed basil leaves
  • 2 cloves garlic
  • 1/2 cup (70 g) pine nuts
  • 1/3 cup extra virgin olive oil
  • 1/2 cup nutritional yeast
  • Squeeze of lemon juice
  • 1/4 teaspoon salt
  • 1 cup silken tofu


  • 1/4 cup toasted pine nuts, extra
  • 1/4 cup extra basil leaves, to garnish

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15 mins to prep

10 mins to cook

  1. Step 1

    Boil pasta in a large saucepan of salted water for 10 minutes or until al dente.

  2. Step 2

    Meanwhile, to make pesto, place basil, garlic, pine nuts, olive oil, nutritional yeast, lemon juice and salt in a food processor and process until finely chopped. Add silken tofu and blend until smooth.

  3. Step 3

    Drain pasta and return to pan. Stir through pesto, sun-dried tomatoes, olives and extra pine nuts. Season with salt and pepper.

  4. Step 4

    Divide among serving bowls and garnish with extra basil.

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