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!
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.
Notes
Best to eat freshly made pesto 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.