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vegan avocado and basil pesto in mason jar with spoon

Vegan Avocado and Basil Pesto

  • Author: Jacqui
  • Total Time: 15 minutes
  • Yield: 4 servings 1x


This vegan avocado and basil pesto recipe is super flavorful, creamy, quick and easy to make. It's loaded with nutrients and healthy fats and ready in 15 minutes!


  • 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
  • 1/2 cup (42 grams) hemp seeds
  • 2-3 tablespoons nutritional yeast
  • zest of 1 lemon
  • juice of 1 lemon (3-4 tablespoons)
  • 2 cloves garlic, roughly chopped
  • 2 tablespoon extra virgin olive oil (or neutral oil)
  • 2-3 tablespoons water to thin (optional)


  1. 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.
  2. Add water, 1 tablespoon at a time, to thin if needed.


  • It is best to eat fresh pesto after it's made since avocados have a tendency to brown. If you need to make it ahead or store leftovers, tightly pack into an airtight container with little space to slow the oxidation process.
  • You could also pour a little oil (like avocado or olive oil) on top of the pesto or a layer of water (pour it off before serving) to create a seal.
  • Prep Time: 15 min
  • Category: sauces and dressings
  • Method: blend
  • Cuisine: American


  • Serving Size: 1/4 cup
  • Calories: 326
  • Sugar: 0.9 g
  • Sodium: 15.3 mg
  • Fat: 29.9 g
  • Saturated Fat: 3.9 g
  • Trans Fat: 0 g
  • Carbohydrates: 13.3 g
  • Fiber: 9.1 g
  • Protein: 7.1 g
  • Cholesterol: 0 mg

Keywords: avocado pesto, avocado, basil pesto, basil, vegan