Pesto is our go-to sauce at the moment. We LOVE basil pesto. It’s so easy to make, herby, fresh, and creamy. We usually make this more traditional vegan pesto which calls for 1/3 cup olive oil but lately, many people have been requesting oil-free recipes. And guess what? Avocado is the perfect substitute for olive oil in pesto.
Last time we made basil pesto we added an avocado along with the olive oil because we thought it would make it extra creamy and ohhhh lawd, it sure did! It was delicious! So then we thought about completely ditching the oil and REPLACING it with avocado to see what would happen. Well, it was a total success and that’s where this Oil-Free Avocado Pesto comes alive.
The other difference from our original pesto is a few more tablespoons of almond milk. This oil free pesto is amazing – give it a try!
Easy to make.
No added oils.
Comes together in less than 10 minutes.
Packed with antioxidants.
If you make this recipe, take a picture and tag us on Instagram @pastabased!
Avocado is the perfect substitute for olive oil in pesto. Make this easy vegan oil free pesto, with only six ingredients, in less than 10 minutes.
- a BIG handful of basil leaves
- 1 ripe avocado
- 2-3 cloves fresh garlic
- 1/2 cup almond milk
- 1/3 cup raw cashews
- 1/4 cup lemon juice
Add all ingredients to a food processor. Process on high for 2 minutes or until creamy.