Vegan Avocado Pesto
Last night I made pasta, and instead of using my usual Trader Joe’s vegan kale and cashew pesto, I decided to make my own pasta sauce! I had 6 ripe avocados that I did not want to go bad and found some basil in the fridge, so I whipped up this vegan avocado pesto!
It goes great with pasta (I added broccoli and grilled chicken) and as a dip for plantain chips, or tortilla chips! Adding avocados to the scene makes the pesto creamier and gives it a thicker consistency. Because of this, I didn’t add nearly as much olive oil as I would to make normal pesto. I like creamy pasta sauces, but usually they are unhealthy and full of dairy, which I can’t have since I’m lactose-intolerant. This vegan avocado pesto is perfect because it gets you that creaminess with no dairy!
My favorite ingredient to throw in pesto is pine nuts! It adds a nice texture and hint of a nutty flavor! Make sure to squirt some lemon juice on top of the sauce before storing, to minimize browning.
Vegan Avocado Pesto
Megan | April 8, 2020
- total time: 5 minutes
Servings: 3
Ingredients:
- 1 avocado
- 1 small lemon, juiced
- 1 tbsp pine nuts
- large handful of basil
- 2 tbsp olive oil
- 2 tbsp water
- salt and pepper, to taste
Instructions:
- Blend all ingredients together until smooth.
- Serve with pasta or as a dip for chips!
- Add lemon juice before storing in fridge to minimize browning
Dietary Information:
- Vegan, Gluten-Free, Dairy-Free