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    Home » All Recipes » Sauces, Condiments, Dressings

    Oil-Free Avocado Pesto (Vegan +GF)

    September 14, 2017 By Melissa Huggins / 8 Comments

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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.

    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.

    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.

    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!

    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’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.

    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.
    Print Recipe Pin Recipe Rate this Recipe
    5 from 3 votes

    Oil-Free Avocado Pesto

    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.
    Prep Time15 mins
    Total Time15 mins
    Course: Dip, Spread
    Cuisine: Gluten-Free, Oil-free, Vegan
    Servings: 7
    Calories: 75kcal
    Author: Melissa Huggins

    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
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    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.

    Notes

    * Store in airtight container in the fridge for 3-4 days.
    * Yields about 7-8 ounces 

    Nutrition

    Calories: 75kcal | Carbohydrates: 2g | Protein: 2g | Fat: 6g | Sodium: 166mg | Potassium: 110mg | Vitamin A: 180IU | Vitamin C: 2.4mg | Calcium: 8mg | Iron: 0.8mg
    Tried this recipe?Follow me @veganhuggs and mention #veganhuggs!

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    About Melissa

    I’m Melissa Huggins – the creator of Vegan Huggs. I started this blog to share delicious vegan recipes that everyone will love. Yep, that includes carnivores, too! Read more...

    Reader Interactions

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      Recipe Rating




    1. Rachel Hilson

      March 28, 2020 at 12:52 pm

      Would this freeze well?

      Reply
      • Melissa Huggins

        March 28, 2020 at 1:37 pm

        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. 🙂

        Reply
    2. Jennifer-Lee Michael

      February 18, 2020 at 12:22 pm

      5 stars
      Delicious and simple!

      Reply
      • Melissa Huggins

        March 03, 2020 at 10:49 am

        Thank you so much! 🙂

        Reply
    3. Julie L

      June 19, 2019 at 4:04 pm

      5 stars
      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 ☺️

      Reply
      • Melissa Huggins

        June 19, 2019 at 9:58 pm

        Hi Julie, thank you for giving it a try! I love having fresh basil on hand too. It makes everything taste so fresh! 🙂

        Reply
      • B C

        November 02, 2019 at 9:09 pm

        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

        Reply
        • Julie

          November 03, 2019 at 12:54 pm

          If I recall it was warm pasta. But cold would definitely work too! It was creamy and addicting. Enjoy

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