This vegan avocado pesto recipe is nut-free and super flavorful, creamy, quick, and easy to make. It's loaded with fresh herbs and ready in just 5 minutes! Enjoy it on your favorite pasta, zucchini noodles, or as a topping on any tasty recipes.
One of the best things about summer is having an abundance of fresh herbs just outside my door. They add an instant burst of flavor and color to any dish. My favorite way to use these herbs, other than sprinkling them on everything, is to whip up a batch of avocado pesto. It’s perfect for effortless summer meals.
Combining avocado with fresh basil created an unexpectedly delicious and creamy pesto that I now can't live without. The first time I made it, I knew it would become a staple in my kitchen.
I love adding a dollop to grilled vegetables, pasta, spaghetti squash, salads, eggs, toast, pizza, and sandwiches. With just a few simple steps, pesto transforms any dish into a delicious, flavorful meal, like this creamy avocado pesto pasta, even on days when you just don't feel like cooking.
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Why You'll Love This Recipe
- Avocado pesto recipe: the addition of avocados incorporates a silky, buttery texture into the dish, making the pesto rich and creamy. Avocados are nutrient-dense, adding heart healthy fats, vitamin C, and dietary fiber to the mix.
- Homemade basil pesto: fresh basil provides a fragrant aroma and bright flavor, enhancing the overall taste. Basil also offers nutrients like vitamin A, magnesium, and antioxidants.
- More clean ingredients: simple ingredients and the addition of avocado turn a classic pesto into a wholesome, fresh pesto that is nut-free, dairy-free, and vegan. It's perfect for special diets and complements other vegan recipes.
Try this creamy nut-free avocado pesto on vegan pasta recipes, like my vegan avocado pesto pasta, chickpea pasta, spiralized noodles or regular pasta. Or add a dollop in this white bean and vegetable soup, or these easy chicken muffins.
Recipe Ingredients
You'll need the following ingredients to make nut-free avocado pesto:
Ingredient Notes and Substitutions:
- Avocado adds a rich creaminess and silky texture that elevates a traditional pesto recipe.
- Fresh basil adds a bright, herby aroma that enhances the pesto’s flavor. Substitute with your favorite herbs like cilantro or mint.
- Baby kale offers a mild, slightly peppery taste. Replace with more herbs, spinach, or arugula if you can't find baby kale.
- Hemp seeds provide a mild, nutty flavor and a boost of plant-based protein. Swap with sunflower seeds or pepitas for a different taste.
- Nutritional yeast adds a cheesy, umami flavor similar to Parmesan cheese. It’s a complete protein with high levels of B vitamins. You can substitute with vegan Parmesan or omit it, but it adds a nice depth to the pesto.
- Fresh lemon juice is best for a bright, tangy flavor. Lime juice can be used as an alternative.
- Garlic adds a warm, earthy depth and is packed with antioxidants. Fresh garlic provides the best flavor, but roasted garlic or garlic powder can work in a pinch.
- Use a high-quality extra-virgin olive oil for the best flavor and health benefits. Avocado oil can also be a good substitute.
- Salt & black pepper is used to season to taste.
See recipe card below for all ingredients and quantities.
How to Pick The Perfect Avocado
- Skin hue: depending on the level of ripeness, the skin will take on a different hue. Look for a forest green color. If the avocado is vibrant green, it needs more time to ripen. If it's completely brown, it may be overripe.
- Squeeze test: gently squeeze the avocado. It should be slightly soft to indicate ripeness. An underripe avocado will be hard, and an overripe one will be mushy.
How to Make Vegan Basil Avocado Pesto
- I recommend using a food processor or high speed blender.
- Step 1: Blend Ingredients: add avocados, fresh basil, kale, hemp seeds, nutritional yeast, lemon zest and juice, garlic, and olive oil to the food processor or blender.
- Step 2: Process: blend until the pesto forms a smooth, creamy consistency. Add water, 1 tablespoon at a time, to thin if necessary.
Expert Tips and Variations
- Enjoy immediately: it’s best to eat fresh homemade avocado pesto sauce the day you make it since avocados tend to brown from air exposure.
- Creamy avocado arugula pesto: swap the kale for fresh arugula and replace the basil with fresh mint. The bright flavor of mint combines well with the peppery spice of arugula.
Common Questions
Speed up ripening by placing it in a brown paper bag with a banana or apple and leaving it at room temperature.
Avocado and basil can darken when oxidized. While safe to eat, the color may be unappealing. To avoid this, don't overheat the basil in the food processor by blending too long. You could also blanch basil leaves by boiling for 15 seconds, then transfer to an ice bath. Proper storage also helps; see the storage tips below.
Yes, but it requires more effort and will be chunkier. Finely chop the garlic, then use a mortar and pestle to grind all ingredients, adding oil bit by bit until you reach the desired consistency.
Storage Tips
- Refrigerator: It's best eaten fresh since pesto oxidizes quickly when exposed to air. To keep it vibrant green, transfer it to an airtight container, top with a thin layer of olive oil, or press plastic wrap directly on the surface. Seal with the lid and refrigerate for 3-4 days.
- Freezer: Freeze avocado basil pesto in portion-sized jars or ice-cube trays with a thin layer of olive oil on top. Store in the freezer for up to 4 months.
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Recipe
Vegan Avocado Pesto (Nut-Free)
Equipment
- 1 small food processor
Ingredients
- 2 ripe avocados, halved, pitted and flesh scooped out
- 1 cup (tightly packed) fresh basil (or large handful)
- 1 cup (tightly packed) fresh baby kale
- ½ cup (42 grams) hemp seeds
- 2-3 tablespoons nutritional yeast
- 1 lemon, zested
- 4 tablespoons lemon juice
- 2 cloves garlic, roughly chopped
- 2 tablespoon extra virgin olive oil, or neutral oil
- 2-3 tablespoons water to thin (only if needed)
Instructions
- Add avocado, basil, kale, hemp seeds, nutritional yeast, lemon zest and juice, garlic clove and olive oil to high speed blender or food processor. Blend until smooth.
- Add water, 1 tablespoon at a time, to thin if needed.
Liz
I love pesto this time of year and this recipe was so good! Love that it's dairy free, too!
Jacqui Wilson
Glad you enjoyed it!