Description
This Vegan Avocado Pesto is a creamy, flavorful sauce made with fresh basil, ripe avocado, pine nuts, garlic, and lemon juice. It’s a healthy, dairy-free alternative to traditional pesto that can be quickly blended and used to enhance pasta, zucchini noodles, or salads.
Ingredients
Scale
Vegan Avocado Pesto Ingredients
- 1 cup fresh basil leaves (packed)
- 1 large avocado, peeled and quartered
- ¼ cup pine nuts
- 2 garlic cloves
- 1 ½ tablespoons lemon juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup olive oil or avocado oil
Instructions
- Combine Base Ingredients: In a food processor or high-speed blender, add the basil, avocado, pine nuts, garlic, lemon juice, salt, and pepper. Pulse 3-4 times until the ingredients start to come together but still have some texture.
- Incorporate Oil Slowly: Set the blender to Medium-Low speed and slowly drizzle in the olive or avocado oil. Blend until the pesto reaches your desired smoothness. Pulse if you prefer a chunkier texture.
- Serve and Enjoy: Use the avocado pesto immediately with zucchini noodles, pasta, or drizzle over a Caprese salad for added creamy flavor. Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Notes
- Use ripe avocado for the creamiest texture and best flavor.
- Substitute pine nuts with walnuts or almonds if desired.
- For a nuttier pesto, lightly toast the pine nuts before blending.
- This pesto is best consumed fresh but can be refrigerated for up to 2 days in an airtight container.
- Add more lemon juice to brighten the flavor or more salt to taste if needed.
- If pesto thickens after refrigeration, stir in a little water or olive oil to loosen before serving.
