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This oil-free avocado pesto makes any dish better. Spread it on top of toast and top with tomatoes, use it as a pasta sauce, or put it on top of tofu scramble or a chickpea omelet. This vegan avocado pesto is a healthier alternative to a traditional pesto, and just as delicious!
This avocado pesto is versatile- you can use a combination of basil and other greens that you have, such as spinach, kale, or arugula, and you can even switch out the basil for another herb you have on hand, like cilantro!
I like to make this avocado pesto with pine nuts, but you can use a variety of nuts in place of them, such as walnuts, cashews, or almonds. This pesto is flavored with lemon and nutritional yeast. I like to add garlic when I use it in pastas.
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- 2 cups basil leaves, loosely packed (or 1 cup of basil + 1 cup of a green such as kale, spinach)
- 1 avocado
- ⅓ cup pine nuts
- 3 tbsp nutritional yeast
- 3 tbsp lemon juice
- 1-2 cloves garlic (optional)*
- ½ tsp salt
- black pepper, to taste
- ⅓-1/2 cup water
- Put all the ingredients except for water in the food processor and pulse until smooth.
- Slowly add in the water a little at a time and pulse. Keep adding water until you reach the consistency you want. Taste and add a little more salt or lemon juice as needed. Enjoy!
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