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trofie al pesto
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5 from 9 votes

Homemade trofie with vegan basil pesto

Homemade trofie with vegan basil pesto is our take on a traditional Italian dish made for centuries on the Ligurian riviera in Genova. We show you how to make trofie at home like in Italy with just two ingredients. Then we make a delicious, creamy basil pesto sauce that is 100% plant-based.
Prep Time30 mins
Cook Time5 mins
Total Time35 mins
Course: First Course
Cuisine: Italian
Keyword: Plant-Based, Vegan
Servings: 6 people
Calories: 428kcal
Author: Nico


  • Blender


For the trofie

  • 500 g semolina flour
  • 250 to 300 g hot water The amount of water varies based on temperature, altitude, humidity and type of flour.

For the basil pesto

  • 70 g cold water
  • 70 g basil
  • 30 g pine nuts
  • 30 g almonds
  • 30 g nutritional yeast
  • 30 g olive oil extra virgin
  • clove garlic
  • salt to taste


Make the trofie

  • In a bowl, add the semolina flour and ¾ of the water. Mix with a fork till the flour absorb all the water.
    mixing water and semolina flour
  • Transfer the dough onto a worktop and start kneading with your hands. If the dough is too dry, then add more water, a little at a ime.
    transferring dough onto worktop
  • Knead vigorously for about 10 minutes. By the end you should get a smooth, compact dough.
    kneading the dough for 10 minutes
  • Start shaping the dough like shown in this short video.
  • You can now cook the trofie in salted boiling water for about 3 minutes.
    You can also store the trofie. First, let them dry on our worktop for half a day. Sprinkle them with some semolina flour so they don't stick together. When they are hard and dry, you can store them in an airtight container for weeks.
    cooking the trofie in salted boiling water

Make the pesto

  • Blend almonds, pine nuts, garlic, salt and nutritional yeast until you get to an almond flour consistency.
    Add the basil leaves, oil and cold water and start pulsing with the blender until everything turns into a creamy pesto. You might have to stop to scrape down the sides once. Taste and adjust for salt.
    making the basil pesto

Serve the pasta

  • In a bowl, add the pesto sauce, then when the pasta is cooked take it out of the boiling water and add it to the bowl with the pesto. Add a few tablespoons of pasta water get everything creamy.
    Stir with a spoon, plate, and drizzle with some extra virgin olive oil.
    NB: do not warm up the pesto on a pan. It will loose its flavour.
    mixing the pasta and the pesto



If you can, use a digital scale for our recipes. This way you'll get the best results.
We use calculateme.com to convert grams to US volume measurements. We believe they have the most accurate conversion algorithm. If must use cups and spoons, then use the "spoon and level" method. That is, spoon the ingredients into the measuring cup, or measuring spoon. Then level the excess with a knife.


Calories: 428kcal | Carbohydrates: 65g | Protein: 15g | Fat: 12g | Saturated Fat: 1g | Trans Fat: 1g | Potassium: 355mg | Dietary Fiber: 5g | Sugar: 1g | Vitamin A: 617IU | Vitamin B6: 1mg | Vitamin C: 2mg | Vitamin E: 3mg | Vitamin K: 54µg | Calcium: 51mg | Folate: 165µg | Iron: 5mg | Manganese: 1mg | Magnesium: 73mg | Zinc: 1mg