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This Oil-Free Avocado Pesto is super creamy, cheesy, zesty and totally healthy for you. It takes less than 15 minutes to make and calls for 9 simple ingredients.
I love fresh pesto all year round! It puts an extra zing in almost everything I eat. This Zucchini Pesto was my friend all summer long and I piled it on sandwiches, pizza, pasta, and yep, ate it straight out of the jar. Now I've switched it up to this Creamy Avocado Pesto and I want to share the goodness with you guys.
It's just as healthy as my zucchini version and it's also oil-free too! My good friend, Amy, from Veggies Save The Day inspired me to make an oil-free version. I've made her Avocado Basil Pesto Pasta and it was incredibly delicious without the oil.
My diet isn't completely oil-free, but I try to limit it whenever I can. Pesto is something I eat all the time, so It just made sense to have a lighter version. This Avocado Pesto is still rich, cheesy, and creamy. It's just missing a ton of fat from the oil.
15-minute recipe
Yep, that's all it takes to make this super healthy Avocado Pesto. You'll just need a food processor or blender and these 9 ingredients:
- Fresh Basil
- Avocado
- Pine nuts
- Fresh garlic
- Nutritional yeast (gives it that cheesy taste)
- Salt & Pepper
- Fresh lemon juice
- Water
Seems pretty easy, right? I hope you'll give it a try!
I’d love to hear from you
If you make this Avocado Pesto, I’d love to hear what you think in the comment section below. It would really make my day. You can also follow me on Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it.
Recipe
Oil-Free Avocado Pesto
Ingredients
- ½ medium avocado
- 1 cup basil leaves , tightly packed
- ½ cup pine nuts
- 1-2 cloves garlic , more to taste
- 2 tablespoons lemon juice , freshly squeezed
- 2 tablespoons nutritional yeast
- ½ teaspoon Himalayan salt , more to taste (or preferred salt)
- Fresh cracked pepper , to taste
- 4-6 tablespoons water , more if needed
Instructions
- Add all the ingredients (except the water) to a blender or food processor. Pulse for 10-20 times to combine and chop. Now add the water as needed, and keep pulsing until you've reached desired consistency. I prefer my pesto with texture, but if you want it smooth, just blend on high for 30-60 seconds. Taste for seasoning and add more as needed.
Rachel Hilson
Would this freeze well?
Melissa Huggins
Hi Rachel, I haven't tried freezing it yet. I wonder if it would retain the same texture? I wish I could be more help. I'll have to experiment next time I make it. Thank you for stopping by. 🙂
Jennifer-Lee Michael
Delicious and simple!
Melissa Huggins
Thank you so much! 🙂
Julie L
This was incredible! Enjoyed first night on pasta. The next morning it made the best avocado toast. Since I am growing basil, this recipe will definitely be in our regular rotation! Thank you ☺️
Melissa Huggins
Hi Julie, thank you for giving it a try! I love having fresh basil on hand too. It makes everything taste so fresh! 🙂
B C
Hi Julie,
Did you have it cold on warm pasta?
I’m planning on using it to replace a regular pasta pesto but not sure how the avo will go being heated through?
Thanks
Julie
If I recall it was warm pasta. But cold would definitely work too! It was creamy and addicting. Enjoy