Easy and Creamy Avocado Pesto (dairy-free)
If you love a creamy pesto but want a dairy-free, plant-based sauce, you’re going to love this Easy and Creamy Avocado Pesto! Made with a handful of simple ingredients, this avocado pesto recipe is packed with fresh flavors and a creamier texture than traditional pesto. Plus, it’s a great way to add heart-healthy fats to your meals!
This avocado basil pesto is perfect for tossing with your favorite pasta, drizzling over zucchini noodles, or using as a spread for sandwiches and wraps. And the best part? It comes together in just minutes with the help of a food processor!
Spotlight on This Easy and Creamy Avocado Pesto
It’s creamy and delicious: The addition of avocado creates an ultra-creamy texture without any parmesan cheese or dairy.
It’s fresh and wholesome: Unlike a store bought pesto, you won’t find any additives or artificial ingredients. Just real wholesome ingredients that you want to feed your family.
It’s packed with nutrients: Loaded with fresh herbs, healthy fats, and plant-based protein from nutritional yeast and walnuts.
It’s versatile: Serve it with pasta of choice, spread it on toast, or use it as a dip!
It’s easy to make: Just toss everything in a food processor and blend to your desired consistency.
Frequently Asked Questions
Can I make this without nuts?
Yes! Try sunflower seeds instead of walnuts for a nut-free pesto. I did try making this recipe with hemp seeds and did not like the flavor.
Can I make it in a blender?
I recommend making this dip in a shallow food processor just because it is easier. However, feel free to use a high-speed blender. Either will work.
What pasta works best?
This creamy avocado pesto pasta works well with whole wheat pasta, chickpea pasta, or your favorite pasta cooked following the package directions.
Can I make this sauce ahead of time?
Yes! I recommend only making it about a day before you need it or less. The avocado will make the sauce brown.
How to Serve This Vegan Avocado Pesto
Pasta: Toss with whole wheat pasta, chickpea pasta, or your favorite pasta for a quick and creamy vegan avocado pesto pasta.
Zoodles: Serve over zucchini noodles for a low-carb, vegan pasta recipe.
Meal prep jars: These pesto meal prep jars are the perfect grab-and-go lunch or dinner that you’ll love having in your fridge when you’re hungry.
Spread: Use as a spread for sandwiches, wraps, or avocado toast.
The Ingredients
Avocado: Grab one large and ripe avocado as the base of this sauce. While it make the sauce creamy and hearty, is also is packed with healthy fats, fiber, and protein.
Basil: Grab a bunch of fresh basil and remove the stems before placing them into the food processor. Basil brings all of the freshness to this pesto.
Garlic: Use fresh garlic for this recipe in order to get a perfect balance of spice. I would recommend not using garlic powder.
Lemon juice: Once again, I highly recommend using fresh lemon juice instead of bottled. It makes for a fresher outcome.
Walnuts: We swap out the traditional pine nuts for walnuts. Trust me, you’ll love them. They are hearty and so nutrient dense.
Olive oil: This is the best oil with a delicious flavor that works perfectly in this recipe. Avocado oil can work, too.
Nutritional yeast: You can skip this ingredient however I like to replace parmesan with this cheese alternative that is packed with nutritious goodness.
Salt and pepper to taste.
The Instructions
Step one: In your food processor, combine the avocado, fresh basil, garlic, lemon juice, nutritional yeast, walnuts, red pepper flakes, salt, and pepper. Stop and scrape down the sides a few times.
Step two: While on, slowly pour in the olive oil and a few tablespoons of water until smooth and creamy.
Transfer to your desired dish. Enjoy!
Storage
To keep your avocado pesto sauce fresh and green:
Store in an airtight container in the fridge for up to 3 days.
Press a piece of plastic wrap directly on top of the pesto to prevent browning.
Not freezer-friendly (avocados don’t thaw well!), so enjoy it fresh!
Tips + Modifications
If you cannot do walnuts, for a nut-free option try sunflower seeds instead. It will change the flavor, however.
If you love lemon, add lemon zest to the ingredient list for a more citrusy sauce.
More Delicious Dairy-Free Dips and Sauces
Hidden Veggie Cashew Crema Sauce
Easy and Creamy Avocado Pesto (dairy-free)
Equipment
- 1 food processor
Ingredients
- 1 large, ripe avocado
- 2 cups fresh basil leaves *no stems
- 3 tablespoons walnuts
- 3 garlic cloves, roughly chopped
- juice from half a lemon
- 1 tablespoon nutritional yeast
- Salt and pepper, to taste
- 3 tablespoons extra virgin olive oil
- 3-4 tablespoons filtered water
Instructions
- In your food processor, combine the avocado, fresh basil, garlic, lemon juice, nutritional yeast, walnuts, red pepper flakes, salt, and pepper. Stop and scrape down the sides a few times.
- While on, slowly pour in the olive oil and a few tablespoons of water until smooth and creamy.
- To keep your avocado pesto sauce fresh and green: Store in an airtight container in the fridge for up to 3 days. Press a piece of plastic wrap directly on top of the pesto to prevent browning.Not freezer-friendly (avocados don’t thaw well!), so enjoy it fresh!
Notes
Nutrition
Enjoy!
XOXO
Michelle