Oil-Free Avocado Pesto

Easy Vegan Oil Free Avocado Pesto

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.


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Easy Vegan Oil Free Avocado 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.

Easy Vegan Oil Free Avocado Pesto

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.
Six ingredients!
Comes together in less than 10 minutes.
Packed with antioxidants.
Creamy.
Herby.
Vegan.

If you make this recipe, take a picture and tag us on Instagram @pastabased!

5 from 1 vote
Easy Vegan Oil Free Avocado Pesto
Prep Time
5 mins
 

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.

Course: Sauce
Cuisine: Vegan
Servings: 1 cup
Ingredients
  • 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
Instructions
  1. Add all ingredients to a food processor. Process on high for 2 minutes or until creamy.

Recipe Notes

June 6, 2017

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4 Comments

  1. Reply

    Erika

    June 27, 2017


    Hi, can I change the cashew with another nut?

    • Reply

      pasta-based

      June 27, 2017

      Hi Erika,

      Of course! Your favorite nut or seed will work just as well. We’ve done pine nuts and sunflower seeds before 🙂

  2. Reply

    Jen

    April 9, 2018

    Thanks for the great recipe. I am excited to try it. I was wondering if you had any idea if and how long it can be stored in the fridge for? Thanks!

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