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.
This vegan pesto is rich and creamy. I ate it on a focaccia sandwich and on pasta.
How to Make Avocado Basil Pesto
This recipe could not be any easier. You mix avocado, fresh basil, lemon juice, nutritional yeast, pine nuts, olive oil, garlic, and salt in a food processor.
This creamy Avocado Basil Pesto can be used on pasta, in sandwiches, or as a dip. It comes together in about 5 minutes! Click To Tweet
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 a 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 the nutritional yeast.
You could leave it out altogether, but it does impart a nice “cheesy” flavor.
How Long Does Avocado Basil Pesto Last?
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 Avocado Basil Pesto 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, then shock it in cold water also works, but I haven’t tried that method yet.
Ways to Use Avocado Basil Pesto
- On pasta
- As a dip
- In a sandwich
- On pizza
- Mixed in a tofu scramble
Other Vegan Pesto Recipes
- Veggie Sandwich with Basil Pesto Hummus
- Sun-Dried Tomato Pesto Pasta
- Vegan Pesto Shirataki Noodles
- Mini Pizzas with Cilantro Pesto and Avocado
Avocado Basil Pesto Recipe
This creamy vegan Avocado Basil Pesto can be used as a dip or spread. Great with crackers or on a sandwich.
This recipe was originally published on April 18, 2015. I’ve added new photos, more text, and a video.
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Avocado Basil Pesto
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
Instructions
- Put all ingredients in a food processor and mix until smooth.
Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
Linda Jo Martin says
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
Willow Moon says
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.
sweetelyseuk says
Great recipe. So wish I could eat this *sobs* (allergy to basil and pine nuts). Love your blog hun.
Hugs Elyse
Willow Moon says
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!
Kristie says
Love all the ingredients, so I’m pretty sure I would love this dip! Thanks for sharing.
xo,
Kristie
Michelle says
Mmm, two of my favorite things together! Sounds delish!
Brittany Zick says
Ugh this looks so delicious. And I wouldn’t feel guilty for eating a whole bowl!
Willow Moon says
I could eat a whole bowl full too!
LaKisha Riddick says
I just received a food processor for Christmas. I’ll pin this recipe to try later!
Sam - Journo and the Joker says
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.
Willow Moon says
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!
Raman says
I would like to try this, but with the yeast replaced with the original ingredient!
Willow Moon says
Nutritional yeast is definitely an acquired taste!
Melissa says
Excellent, I was just wondering what to do with the last of my basil plant before the winter gets really cold and kills it.
Willow Moon says
Basil is good in sun-dried tomato and basil hummus too, which is my favorite flavor.
cheerandcherry says
Great recipe! I love healthy food ideas.