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!

Prep Time5

Cook Time5

Total Time10

Course: dinner, dips, lunch, sauce

Cuisine: American, Italian, Mediterranean

Keyword: avocado, avocado pesto, basil, dairy-free sauce, garlic, homemade pasta sauce, homemade sauce, nutritional yeast, pesto, red pepper pasta sauce, vegan pasta sauce, vegan sauce recipe

Servings: servings

Calories: 158kcal

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

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.

Nutrition