Vegan Avocado Pesto (Easy 5-Minute Recipe)
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. Made with avocado, fresh basil, garlic, pumpkin seeds or pine nuts, and a squeeze of lemon, it is naturally vegan and gluten-free. Toss it with pasta or zucchini noodles, spread it on sandwiches, scoop it up as a dip, or spoon it over roasted vegetables.
2 cups
Calories: 211kcal
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
Serving: 2tablespoons | Calories: 211kcal | Carbohydrates: 11g | Protein: 5g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Sodium: 590mg | Potassium: 584mg | Fiber: 7g | Sugar: 1g | Vitamin A: 465IU | Vitamin C: 15mg | Calcium: 30mg | Iron: 1mg