Ribbon Pasta with Garlic Basil Parsley Pesto (vegan)

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  • Ribbon pasta

For the pesto:

  • 1/2 bunch of basil
  • 1/2 bunch of parsley
  • 1/2 cup olive oil
  • 100gr sunflower seeds
  • 4 garlic cloves
  • sea salt
  • pepper
  • a splash of lemon juice


  • pine nuts
  • olives
  • peas
  • fresh basil


  1. Wash and chop parsley leaves.
  2. Peel and press garlic.
  3. Blend all ingredients for the pesto in a blender and add salt, pepper and lemon juice to desired taste.
  4. Finally, fill the pesto into a glas with a lid and store in the fridge or use directly.
  5. Cook pasta according to directions stated on the package.
  6. In the meantime roast pine nuts in a pan without oil until golden brown. Then put aside.
  7. As soon as the pasta is ,al dente’, pour off the boiling water and combine with the pesto immediately.
  8. Serve your pasta in a pasta bowl with olives, peas, roasted pine nuts and basil as desired.
  9. Enjoy ! ?



  1. Avatar 7. December 2017 / 4:48

    All of your pictures make me so hungry; amazing content!

    • fitness_bianca 9. December 2017 / 10:55

      Thank you so much 🙂
      So glad to read this <3
      Much love,

  2. Avatar
    13. April 2018 / 18:39

    How many servings does this make and how much ribbon pasta do I use?

    • Bianca Zapatka 16. April 2018 / 12:14

      Hi jess,
      It depends how much of the pesto you prefer. Some people prefer more pesto on pasta, and some people less.
      For this recipe I usually cook about 500 g pasta for 4 servings.
      Much love,
      Bianca ❤️

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