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    Home » Recipes » Dips

    Modified: Apr 8, 2024 · Published: Jun 8, 2019 by Willow Moon · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases. · I get commissions for purchases made through links in this post.

    Avocado Basil Pesto

    Jump to Recipe Pin Video

    This creamy Avocado Basil Pesto can be used on pasta, in sandwiches, or as a dip. It comes together in about 5 minutes!

    Avocado Basil Pesto on gluten-free pasta.

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    This Avocado Basil Pesto will take your vegan sandwich to a whole other level. It's great on cooked pasta or served as a dip with vegan vegetable fritters, crackers, or veggies.

    This vegan avocado pesto recipe is rich and creamy. It comes together in minutes.

    Use it in a Pesto Potato Salad recipe or a Vegan Avocado Pesto Sandwich.

    You might also like my Basil Dill Dressing or my Veggie Sandwich with Pesto Hummus.

    Jump to:
    • ❤️ Why You'll Love It
    • 🧾 Ingredients
    • Do I Have to Use Pine Nuts?
    • Is Nutritional Yeast Necessary?
    • 🔪 Instructions
    • 🥡 Storage
    • How to Keep It From Turning Brown
    • 🍽 Serving
    • 👩🏻‍🍳 Recipe FAQs
    • Other Vegan Pesto Recipes
    • 🎥  Video
    • 📋 Recipe
    • 💬 Comments

    ❤️ Why You'll Love It

    • It's rich and has a creamy consistency. The entire family will love it!
    • It's a vegan recipe that is made in minutes.
    • It is really versatile. You can use it in potato salad, sandwiches, pasta, or pizza.

    🧾 Ingredients

    Ingredients for avocado pesto sauce recipe on a cutting board with labels.
    • Fresh avocado: A ripe avocado adds a creamy texture.
    • Fresh basil leaves: Basil is a classic ingredient in pesto. You could add other fresh herbs, like cilantro, parsley, or tarragon if you like.
    • Fresh 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: Are another classic ingredient in pesto. You could use almonds, walnuts, or pistachios instead.
    • Olive oil: Adds a creamy texture and flavor.
    • Fresh garlic clove: Adds a pungent flavor. You could also add red pepper flakes for a little spice.
    • Salt: Enhances flavors. I like to use sea salt.

    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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    🔪 Instructions

    Ingredients in a food processor.

    Step 1: Add avocado, fresh basil, lemon juice, nutritional yeast, pine nuts, olive oil, garlic, and salt to a food processor.

    Avocado basil pesto in a food processor after mixing.

    Step 2: Mix until smooth and creamy.

    🥡 Storage

    The leftover pesto will last 3-4 days in an airtight container 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 homemade 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.

    🍽 Serving

    • On your favorite pasta
    • On zucchini noodles
    • As a dip
    • In Vegan Pesto Potato Salad recipe
    • In a Vegan Caprese Sandwich or Vegan Pesto Grilled Cheese
    • On pizza
    • Mixed in a tofu scramble
    Creamy Avocado Pesto Pasta in a bowl.

    👩🏻‍🍳 Recipe FAQs

    What is vegan pesto made of?

    This avocado basil pesto is made with avocado, fresh basil, lemon juice, garlic, olive oil, nutritional yeast, and pine nuts.

    What is a good substitute for parmesan in vegan pesto?

    Nutritional yeast is a good substitute for parmesan because it has a salty cheesy flavor.

    Other Vegan Pesto Recipes

    • Vegan Pesto Shirataki Noodles
      Vegan Pesto Shirataki Noodles
    • Sun-Dried Tomato Pesto Pasta
      Vegan Sun-Dried Tomato Pesto Pasta
    • Avocado Pesto Potato Salad
      Avocado Pesto Potato Salad
    • Basil Pesto Hummus
      Basil Pesto Hummus

    🎥  Video

    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.

    📋 Recipe

    Avocado Basil Pesto
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    5 from 2 votes

    Avocado Basil Pesto

    This creamy Avocado Basil Pesto can be used on pasta, in sandwiches, or as a dip. This comes together in about 5 minutes!
    Course Dip
    Cuisine Italian inspired
    Diet Gluten Free, Vegan, Vegetarian
    Prep Time 5 minutes minutes
    Total Time 5 minutes minutes
    Servings 4 (makes about 1 cup)
    Calories 233kcal
    Author Willow Moon
    Prevent your screen from going dark

    Equipment

    • food processor

    Ingredients

    • 3 cups fresh basil loosely packed
    • 2 avocados (2 cups)
    • 2 tablespoons lemon juice
    • 1 clove garlic minced
    • 2 teaspoons olive oil
    • 2 tablespoons pine nuts
    • 2 tablespoons nutritional yeast
    • Salt to taste
    US Customary - Metric

    Instructions

    • Put all ingredients in a food processor and mix until smooth.

    Notes

    This vegan pesto recipe will last about 3-4 days in an airtight container in the fridge.

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    Nutrition

    Calories: 233kcal | Carbohydrates: 12g | Protein: 5g | Fat: 20g | Saturated Fat: 3g | Sodium: 8mg | Potassium: 645mg | Fiber: 8g | Sugar: 1g | Vitamin A: 1095IU | Vitamin C: 16.4mg | Calcium: 44mg | Iron: 1.6mg
    SIGN UP for my newsletter, get a FREE 30 Minute Vegan Dinners 7-Day Meal Plan as a welcome gift! 💌

    *Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.

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    Reader Interactions

    Comments

      5 from 2 votes (2 ratings without comment)

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      Recipe Rating




    1. cheerandcherry says

      January 10, 2016 at 6:03 am

      Great recipe! I love healthy food ideas.

      Reply
    2. Melissa says

      January 09, 2016 at 4:34 am

      Excellent, I was just wondering what to do with the last of my basil plant before the winter gets really cold and kills it.

      Reply
      • Willow Moon says

        January 09, 2016 at 9:13 am

        Basil is good in sun-dried tomato and basil hummus too, which is my favorite flavor.

        Reply
    3. Raman says

      January 09, 2016 at 1:20 am

      I would like to try this, but with the yeast replaced with the original ingredient!

      Reply
      • Willow Moon says

        January 09, 2016 at 9:12 am

        Nutritional yeast is definitely an acquired taste!

        Reply
    4. LaKisha Riddick says

      January 08, 2016 at 8:49 pm

      I just received a food processor for Christmas. I'll pin this recipe to try later!

      Reply
    5. Sam - Journo and the Joker says

      January 08, 2016 at 8:51 pm

      I also love dips! Very hard to come by here in Cambodia and I haven't got around to making my own. But I really must! I would never have thought of this combination. It looks delicious.

      Reply
      • Willow Moon says

        January 08, 2016 at 8:58 pm

        They are so easy to throw together! Good to know that they are hard to come by in Cambodia - probably the case in other countries as well. Useful information in case I travel to that part of the world!

        Reply
    6. Brittany Zick says

      January 08, 2016 at 7:40 pm

      Ugh this looks so delicious. And I wouldn't feel guilty for eating a whole bowl!

      Reply
      • Willow Moon says

        January 08, 2016 at 7:42 pm

        I could eat a whole bowl full too!

        Reply
    7. Michelle says

      January 08, 2016 at 6:34 pm

      Mmm, two of my favorite things together! Sounds delish!

      Reply
    8. Kristie says

      January 08, 2016 at 6:28 pm

      Love all the ingredients, so I'm pretty sure I would love this dip! Thanks for sharing.

      xo,
      Kristie

      Reply
    9. sweetelyseuk says

      January 08, 2016 at 6:00 pm

      Great recipe. So wish I could eat this *sobs* (allergy to basil and pine nuts). Love your blog hun.

      Hugs Elyse

      Reply
      • Willow Moon says

        January 08, 2016 at 6:35 pm

        I don't know what you could substitute the basil for, but pine nuts could be replaced with other nuts. Walnuts are another great addition to pestos!

        Reply
    10. Linda Jo Martin says

      January 08, 2016 at 5:58 pm

      I love pesto! And I think I have most of the ingredients. I just need pine nuts... where do you get yours? What section of the store should I be looking in? <3

      Reply
      • Willow Moon says

        January 08, 2016 at 6:32 pm

        I usually shop in the bulk section for pine nuts. I shop at Sprouts mostly, but also Whole Foods and Trader Joe's. At Trader Joe's the pine nuts are with dried fruits and nuts, so I suppose other stores would carry it there too.

        Reply

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