Avocado Basil Pesto - 6 Ingredient Recipe

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. For variations you can add more vegetables, or your favorite plant based protein like tempeh, tofu, beans or lentils.

Prep Time10

Total Time10

Course: Main Course

Cuisine: Dairy-Free, Egg-Free, Gluten-Free, Oil-Free, Vegan, WFPB

Servings: servings

Calories: 83kcal

Ingredients

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

Optional Toppings:

plant-basedd protein of choice such as tempeh, seitan, beans, lentils, or tofu

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Instructions

Preparation:

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.

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Notes

Storage: Store the pesto in an airtight container or sealed mason jar in your fridge, ideally using it within a few days while being mindful that the avocado might undergo slight browning as time goes on. If you have leftover pesto, you can freeze it in a freezer-safe container for up to 2 months — remember to label it with the freezing date. When you're ready to use frozen pesto, simply thaw it in the refrigerator overnight.

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