This 10-minute Vegan Avocado Basil Pesto recipe is so fresh and delicious. It’s so easy to make, packed with flavor and healthy ingredients.
💡 The recipe in a nutshell
- Vegan (eggless and dairy free)
- Gluten free
- Whole Foods Plant Based
- Oil free and raw
- 6 Ingredient recipe
- Easy and quick to make
- Beginner friendly
👩🏽🍳 How to
This recipe is seriously super quick, and one of my all-time favorites! While you cook your pasta prepare this pesto. You'll have an amazing meal in less than 15 minutes! Choose your favorite pasta, mix it with the avocado pesto, and enjoy.
📋 Variations and Serving Ideas
- Nuts: For a delightful twist on the traditional creamy avocado basil pesto pasta, consider pairing your pasta with nuts! We love a combination with luscious pistachio pesto.
- Greens: Experiment with different greens along with or in place of basil. Try spinach, kale, arugula, or a mix of herbs like cilantro and parsley for a unique twist.
- Creamy: If you want an even creamier texture, mix in a spoonful of plant-based yogurt, coconut cream, or silken tofu into the pesto.
- Roasted Veggies: Introduce roasted potatoes and cherry tomatoes, red bell peppers, or grilled zucchini for a sweeter, smoky dimension.
- Spice It Up: Add a pinch of red pepper flakes or a dash of hot sauce, like Sriracha, to give your pesto a kick of heat.
- Salad Dressing: Thin the pesto with a bit of lemon juice or vinegar to create a vibrant dressing for salads, grain bowls, or roasted vegetable platters.
- Tofu Steak: Serve your creamy avocado basil pesto with marinated and grilled tofu steak. The contrast between the creamy pesto and the flavorful, slightly crispy tofu adds both protein and a satisfying texture
- Broccoli Crunch Salad: Balance the richness of the pesto with a light and crunchy broccoli salad.
- Mediterranean Orzo Salad: Create a refreshing balance by pairing your pesto with a Mediterranean orzo salad. The bright flavors of cherry tomatoes, cucumber, red onion, olives, and fresh herbs in the salad will provide a zesty contrast to the creamy pesto.
Store pesto in an airtight container or sealed mason jar in your fridge. The pesto is best if used within a few days. Keep in mind that the avocado may brown a bit over time.
Freezing: Freeze leftover pesto in a freezer-safe container for up to 2 months. Label with the date of freezing. Thaw in the fridge overnight.
More Vegan Food
Avocado Basil Pesto - 6 Ingredient Recipe
- 1 ripe avocado
- 2 cloves garlic
- 1 cup fresh basil leaves
- juice of 1 lemon
- 1-3 tablespoons of water (only use if pesto is too thick)
- salt (or miso) and pepper to taste
- plant-basedd protein of choice such as tempeh, seitan, beans, lentils, or tofu
- Cut the ripe avocado in half, remove the pit, and scoop the flesh into a food processor or blender. Peel and roughly chop the garlic cloves and add them to the processor. Measure out one cup of fresh basil leaves and add them to the mix. Squeeze the juice of one lemon over the other ingredients.
Make the pesto
- Start blending the ingredients in the food processor or blender. If the mixture seems too thick, you can add 1 to 3 tablespoons of water gradually to achieve your desired consistency. The goal is to achieve a creamy, smooth texture.
- Add salt (or miso) and freshly ground black pepper to taste. The seasoning will enhance the flavors of the pesto.
- While making the pesto, cook your favorite pasta according to the package instructions. Feel free to use gluten-free pasta if you prefer. Once the pasta is cooked to your liking, drain it and return it to the pot. Add the creamy avocado basil pesto to the pasta. Gently toss to ensure the pasta is well coated with the pesto.
- For an extra boost of plant-based protein and flavor, consider adding your favorite protein source. Tempeh, fried tofu, seitan, beans, or lentils work well. Simply cook your chosen protein according to your preference and place it on top of the plated pasta.
The provided nutritional information is an estimate. Accuracy is not guaranteed.