This creamy Avocado Basil Pesto can be used on pasta, in sandwiches, or as a dip. It comes together in about 5 minutes!
This Avocado Basil Pesto will take your vegan sandwich to a whole other level. It's great on pasta or served as a dip with vegan vegetable fritters, crackers, or veggies.
This vegan pesto is rich and creamy. It comes together in minutes.
❤️ Why You'll Love It
- It's rich and creamy.
- It's made in minutes.
- It is really versatile. You can use it in potato salad, sandwiches, pasta, or pizza.
- Avocado: Adds a creamy texture.
- Fresh basil: Is a classic ingredient in pesto.
- Lemon juice: Adds a tangy flavor.
- Nutritional yeast: Adds a cheesy flavor. You could also use store-bought or homemade vegan parmesan cheese.
- Pine nuts: Is another classic ingredient in pesto. You could use almonds, walnuts, or pistachios instead.
- Olive oil: Adds a creamy texture and flavor.
- Garlic: Adds a pungent flavor.
- Salt: Enhances flavors.
This is an overview of the ingredients. To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
Do I Have to Use Pine Nuts?
Absolutely not. You could use walnuts, pistachios, or almonds in this recipe.
Some people are allergic to pine nuts, and they are expensive, so feel free to use your favorite nuts.
Is Nutritional Yeast Necessary?
In my opinion, nutritional yeast is the best option for this recipe. It's a great substitute for parmesan cheese, which is what's in traditional pesto.
You could try store-bought vegan parmesan. I've never had it, so I don't even know what ingredients are in it, but I'm sure it would make a great substitute for nutritional yeast.
You could leave it out altogether, but it does impart a nice "cheesy" flavor.
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Step 1: Add avocado, fresh basil, lemon juice, nutritional yeast, pine nuts, olive oil, garlic, and salt to a food processor.
Step 2: Mix until smooth and creamy.
This Avocado Basil Pesto will last 3-5 days in the fridge. I actually had mine a little longer and it tasted great, but I like to give the range for the best time to eat it.
Since it will turn brown from oxidization, mix it well when eating leftovers. This will bring forth the greener parts underneath to the forefront.
How to Keep It From Turning Brown
The way I got the pesto to stay green longer is by adding lemon juice. I tried placing plastic wrap directly on top in a sealed container, but that didn't work.
I read that blanching the basil for 30 seconds in boiling water and then shock it in cold water also works, but I haven't tried that method yet.
👩🏻🍳 Recipe FAQs
This avocado basil pesto is made with avocado, fresh basil, lemon juice, garlic, olive oil, nutritional yeast, and pine nuts.
Nutritional yeast is a good substitute for parmesan because it has a salty cheesy flavor.
If you tried this Avocado Basil Pesto Recipe or any other recipe on my website, please leave a ⭐️ star rating and let me know how you like it in the 💬 comments below. I love hearing from you!
This recipe was originally published on April 18, 2015. I've added new photos, more text, and a video.
Avocado Basil Pesto
- Put all ingredients in a food processor and mix until smooth.
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.