Vegan Oil-Free Avocado Pesto

Why You’ll Love This Recipe

This pesto is creamy without the need for oil or dairy, making it both healthy and satisfying. It’s quick to prepare, loaded with plant-based nutrients, and versatile enough to complement countless dishes. The avocado provides healthy fats while the basil and garlic add a classic, aromatic flavor.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Ripe avocado
• Fresh basil leaves
• Garlic cloves
• Lemon juice
• Nutritional yeast
• Unsweetened plant-based milk or water (for blending)
• Salt and black pepper, to taste
• Pine nuts, walnuts, or cashews (optional, for added richness)

Directions

1. Scoop the avocado into a blender or food processor.
2. Add fresh basil, garlic, lemon juice, nutritional yeast, and nuts (if using).
3. Blend while slowly adding plant-based milk or water until smooth and creamy.
4. Season with salt and pepper to taste.
5. Serve immediately tossed with pasta, spread on sandwiches, or as a dip.

Servings and timing

This recipe makes about 1 ½ cups of pesto (4–6 servings).
Prep time: 10 minutes
Total time: 10 minutes

Variations

• Add spinach or kale for extra greens.
• Use lime juice instead of lemon for a tangy twist.
• Stir in red pepper flakes for a spicy version.
• Swap pine nuts for sunflower seeds or hemp seeds for a nut-free option.
• Mix in a handful of cherry tomatoes for a slightly sweeter pesto.

Storage/Reheating

Store avocado pesto in an airtight container in the refrigerator for up to 2 days. To help prevent browning, press a piece of plastic wrap directly onto the surface before sealing. Freezing is not recommended as avocado can change texture. Since it’s a cold sauce, reheating is not necessary.

FAQs

Can I make this pesto ahead of time?

Yes, but it’s best enjoyed fresh since avocado can brown quickly.

Do I need to use nuts in this recipe?

No, nuts are optional. You can make it nut-free by skipping them or using seeds.

Can I freeze avocado pesto?

Freezing isn’t recommended as avocado changes texture once thawed.

How can I keep the pesto green longer?

Add extra lemon juice and press plastic wrap directly onto the surface before refrigerating.

Can I use dried basil instead of fresh?

Fresh basil is highly recommended, as dried basil won’t give the same flavor or texture.

What can I serve this pesto with?

It pairs well with pasta, sandwiches, wraps, grain bowls, or as a dip for veggies.

Can I make it without nutritional yeast?

Yes, but nutritional yeast adds a cheesy, savory flavor. You can substitute with miso paste for umami.

Is this recipe gluten-free?

Yes, the pesto itself is gluten-free. Just pair it with gluten-free pasta or bread if needed.

Can I use lime juice instead of lemon?

Yes, lime juice adds a slightly different but equally refreshing citrus note.

Is this pesto good for meal prep?

It works for short-term meal prep (1–2 days), but for best freshness, make it right before serving.

Conclusion

Vegan oil-free avocado pesto is a creamy, flavorful, and wholesome alternative to traditional pesto. With its fresh basil, zesty lemon, and avocado base, it’s both satisfying and nourishing. Quick to make and endlessly versatile, this pesto is a delicious addition to pasta, sandwiches, or dips, and a must-try for anyone seeking a lighter, plant-based option.

Vegan Oil-Free Avocado Pesto

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Vegan oil-free avocado pesto is a creamy, nutrient-rich sauce made with avocado, basil, garlic, and lemon. This healthy, plant-based pesto is quick to prepare and perfect for pasta, sandwiches, bowls, or as a dip.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: 1 1/2 cups (4–6 servings)
• Category: Sauce, Dip
• Method: Blended, No Cook
• Cuisine: Italian-Inspired
• Diet: Vegan

Ingredients

1. 1 ripe avocado
2. 2 cups fresh basil leaves
3. 2 garlic cloves
4. 2 tbsp lemon juice
5. 2 tbsp nutritional yeast
6. 1/4 cup unsweetened plant-based milk or water (more as needed for blending)
7. Salt and black pepper, to taste
8. 2 tbsp pine nuts, walnuts, or cashews (optional)

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Instructions

Scoop the avocado into a blender or food processor.

1. Add basil, garlic, lemon juice, nutritional yeast, and nuts (if using).
2. Blend while slowly adding plant-based milk or water until smooth and creamy.
3. Season with salt and pepper to taste.
4. Serve immediately with pasta, sandwiches, or as a dip.

Notes

1. Best enjoyed fresh since avocado browns quickly.
2. Add spinach or kale for extra greens.
3. Use lime juice instead of lemon for a different citrus flavor.
4. For a nut-free option, substitute sunflower seeds or hemp seeds.
5. Press plastic wrap directly onto the surface before refrigerating to slow browning.

Nutrition

• Serving Size: 1/4 cup
• Calories: 110
• Sugar: 1g
• Sodium: 85mg
• Fat: 9g
• Saturated Fat: 1g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 6g
• Fiber: 3g
• Protein: 2g
• Cholesterol: 0mg