Nut Free Vegan Avocado Basil Pesto Recipe
This vegan avocado and basil pesto recipe is super flavorful, creamy, quick, and easy to make. With the addition of ripe avocados, this creamy pesto is a fresh and flavorful alternative to traditional pesto recipes. It's loaded with fresh herbs and ready in just 5 minutes!
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Servings: 4 servings
Equipment
- 1 small food processor or high-speed blender
Jacqui's Prep TipWeigh ingredients with a food scale for best results!
Ingredients
- 2 ripe avocados halved, pitted and flesh scooped out
- 1 cup (24 grams) tightly packed fresh basil or large handful
- 1 cup (21 grams) tightly packed fresh baby kale
- ½ cup (42 grams) hemp seeds
- 2 tablespoons nutritional yeast
- 1 lemon zested
- 4 tablespoons lemon juice
- 2 cloves garlic roughly chopped
- 2 tablespoon extra virgin olive oil or neutral oil
- ¼ teaspoon fine sea salt
- 2 tablespoons water to thin only if needed
Instructions
- Add ripe avocados, fresh basil, spinach, hemp seeds, nutritional yeast, lemon zest and juice, garlic, olive oil, and sea salt to a food processor or high-speed blender.2 ripe avocados, 1 cup tightly packed fresh basil, 1 cup tightly packed fresh baby kale, ½ cup hemp seeds, 2 tablespoons nutritional yeast, 1 lemon, 4 tablespoons lemon juice, 2 cloves garlic, 2 tablespoon extra virgin olive oil, ¼ teaspoon fine sea salt
- Blend until the pesto forms a smooth, creamy consistency. If too thick slowly add water 1 tablespoon at a time while blending until the pesto reaches your desired creamy consistency.2 tablespoons water to thin
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Notes
The pesto is 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.
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