This avocado pesto is a delicious twist on classic basil pesto, and it comes together in about 5 minutes. Ripe avocado takes the place of the cheese and most of the oil, so you get all that creamy texture with none of the dairy. It is perfect tossed with pasta, spread on sandwiches, or scooped up as a dip, and it is the kind of sauce I always have a reason to make.
About this recipe
Avocado pesto is a delicious spin on classic pesto sauce. It’s made with fresh ingredients like avocados, basil, garlic, olive oil, and pumpkin seeds (pepitas) or pine nuts. The avocados add a creamy texture and a subtle nutty flavor that perfectly matches the other ingredients.
You can use it in so many different ways, from pasta to sandwiches, dips, or topping roasted vegetables, plus any other way you would use classic pesto. It’s incredible how many different ways there are to enjoy it.
Why you’ll love this recipe
This is one of those recipes I keep coming back to because it is so fast and so good. Everything goes into the food processor and 5 minutes later you have a bright green, creamy sauce. There is no cheese and barely any oil, so it is lighter than traditional pesto but just as rich, and the avocado makes it feel almost decadent. It is naturally vegan, gluten-free, and dairy-free, and you can make it as thick or as pourable as you like.
Ingredients
- Avocado. Look for ripe avocados that give a little when pressed.
- Fresh basil
- Pumpkin seeds or pine nuts
- Garlic
- Lemon juice and water, if necessary
- Olive oil and salt
How to make vegan avocado pesto
- Put all the ingredients in the bowl of the food processor and pulse until well mixed.
- Slowly add water or olive oil until you get the consistency you want.
- Taste and check the seasoning for salt and lemon. Done.
Best ways to eat avocado pesto
- Sometimes I’ll eat this pesto with multi-seed crackers and cherry tomatoes, and it is an excellent, super quick lunch when I’m in a rush.
- Use it as a condiment in place of less healthy options like commercial mayonnaise.
- Scoop it up as a dip with roasted sweet potato chips or raw veggies.
- Toss it with pasta or zucchini noodles for a quick dinner.
- Spoon it over roasted vegetables to finish them off.
Healthy benefits
- High in healthy fats. Avocado pesto is rich in healthy fats that can help lower cholesterol levels and reduce the risk of heart disease.
- A great source of vitamins and minerals such as potassium, fiber, magnesium, and vitamins A, C, E, and K.
- Low in calories and carbs. A great option for those watching their carb intake.
- Rich in antioxidants, which help protect the body from free radical damage.
How to keep it from browning
- Lemon is your friend. The lemon juice does double duty, adding brightness and helping the avocado stay green longer.
- Seal out the air. Store it in a jar and press a thin layer of olive oil or plastic wrap right onto the surface of the pesto before sealing.
- Eat it soon. It keeps in the fridge for 2 to 3 days, but it is brightest and greenest the day you make it.
Frequently asked questions
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Vegan Avocado Pesto (Easy 5-Minute Recipe)
Equipment
- Food processor or blender
- Spatula
- Glass jar for storage
Ingredients
- 1 large ripe avocado
- 1 cup fresh basil leaves packed
- ¼ cup pumpkin seeds pepitas or pine nuts
- 1 clove garlic
- 2 tablespoons lemon juice
- 3 tablespoons olive oil
- ¼ cup water or more to adjust consistency
- Salt to taste
Instructions
- Put all the ingredients in the bowl of the food processor and pulse until well mixed.
- Slowly add water or olive oil until you get the consistency you want.
- Taste and check the seasoning for salt and lemon. Done.
Notes
- The lemon adds brightness and helps keep the avocado from browning, so don’t skip it.
- To store, press a thin layer of olive oil or plastic wrap directly onto the surface before sealing. It keeps 2 to 3 days in the fridge.
- No pine nuts? Use pumpkin seeds, cashews, almonds, or walnuts.
- For a pourable dressing, add more water or olive oil.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Hi, I’m Ale Graf!
I’m a Mexican home cook based in Texas and the voice behind AleCooks and Piloncillo & Vainilla.
I create easy, family-friendly recipes with Mexican roots and a plant-forward mindset—always flexible and made to bring people together. I’m also the co-author of Yo Cocino Latino and love helping home cooks feel more confident in the kitchen.
Come say hi on Instagram—I’d love to hear what you’re cooking.