Well, here we are – the two of us together…taking this crazy chance to be all alone! Shout out to anyone who knows that reference. LOL

This recipe is a good one. It’s a basil pesto pasta dish. The basil pesto always wins. I mean, it’s good on warm toasty bread. Then, the pasta is cooked in white wine and vegetable stock- that’s what makes it tastes so damn good.

Here’s a photo:

And here’s the video:

Seriously, though. You’ll be making this dish over and over again. It’s a winner – all the way. One thing I didn’t mention is that you could spice it up by adding red pepper flakes, if you wanted to. I didn’t. But, in retrospect, I’ll definitely do it next time.

Vegan Basil Pesto Pasta

For the pasta
1/2 pound of pasta, your choice
1 vegetable bouillon cube
1 cup of good white wine (I used Chardonnay)
3 cups of water

For the grilled corn
2 ears of fresh sweet corn
2 teaspoons of olive oil
a pinch of Kosher salt
a pinch of black pepper

For the sauce,
1/2 cup of olive oil – divided
2 teaspoons cup of finely chopped garlic
1 pint of cherry tomatoes, halved
2 tablespoons of fresh minced garlic
1/2 tablespoon of Kosher salt
1/2 tablespoon of black pepper
1/2 teaspoon of garlic powder
1/2 teaspoon of herbs de provence
1/2 teaspoon of dried fennel
3/4 cup of good white wine (I used chardonnay)

For the basil pesto
2 cups of fresh basil leaves
1/4 cup of toasted pecans
1/2 teaspoon of Kosher salt
1/2 teaspoon of black pepper
1/4 to 1/3 cup of olive oil

Fresh basil, to garnish

Start by grilling the corn. Using a grill pan, preheat it on medium high heat. Meanwhile, rub the fresh corn with the olive oil and liberally season with salt and pepper. When the grill pan is ready, grill the corn on all sides until the corn is charred with grill marks. Remove from the heat and set aside.

Then, make the basil pesto. Just add the basil, toasted pecans, Kosher salt, black pepper, and olive oil to a food processor. Blend until smooth. Pour into a bowl and set aside.

Next, start the sauce. Heat 1/4 cup of olive oil in a skillet and saute the onions and 3/4 of the pint of halved tomatoes until the onions are just about tender. Then, add in the garlic and season with salt, pepper, garlic powder, herbs de provence, and dried fennel. Cook for about 3 minutes to bloom the spices, then add in the remainder olive oil and the white wine. Cook for about 5 minutes or until the wine has reduced by half.

Meanwhile, cook the pasta by boiling water and white wine together. Dissolve a vegetable bouillon cube in the boiling water. Then, add the pasta and cook until it’s just al dente.

To finish the dish, add the cooked pasta into the sauce, toss in some basil pesto, top with the charred corn that’s been cut off the cob, and garnish with the remaining tomatoes and chopped fresh basil.


  1. Looks awesome, Darius! Thank you. Can’t wait for you to get back to the states. I miss you. Konnichiwa – that’s all I know. lol. ?


  2. Hey Darius,

    In the video you use a few teaspoons of garlic but the recipe says a cup of garlic. I am making this dish tomorrow. Should I use a few teaspoons or a cup? Thank you so much for the recipes! This is amazing! ?

  3. Looks delicious and I think I can pull it off! Thanks for sharing! Keep pushing and sharing your gift! You can see your passion through your work!


  4. I made this for dinner tonight and it was a HIT!!! Thanks for sharing Darius!!! I’ve tried several of your vegan recipes and they’ve all been top notch! See you in Indianapolis!

  5. I made this for dinner last night. I used my favorite jarred pesto, and don’t have a grill pan, so I just charred the corn in my cast iron pan. We enjoyed the dish {kids and hubby had seconds}, but I found it rather oily. 1/2c. of olive oil seemed like a lot, but I always make a recipe as written, the first time. Next time, I would cut that second 1/4c. addition down to 2T. I sprinkled some Parmesan cheese on top, too {we’re vegetarian, not vegan :)}.

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