Making this avocado pesto recipe is actually super easy and only requires a few simple ingredients:
Basil: an absolute must and the bulk of the flavor in this recipe.
Avocado: make sure you use a ripened avocado.
If your avocado is not quite ripe, place it in a bag with a cut apple and let it sit overnight. Within 24-48 hours your avocado should be ready to rock and roll!
Lemon juice: this helps preserve the bright green of the pesto and gives it an extra bit of freshness.
Pine nuts: these can get a bit pricey, so feel free to substitute for walnuts or almonds.
Olive oil: definitely encourage you to get a good grade of olive oil to give this vegan pesto recipe the best flavor.
Sprulina: Very rich in iron and a great way to add extra value to the food that you are eating.
You can either use a high-speed blender such as a Vitamix or a large food processor to process your ingredients.
Vegan Avocado Pesto Recipe | Make your own vegan avocado pesto sauce at home with only a few simple ingredients. This healthy, dairy-free, and vegan pesto recipe is a great way to use up any extra basil or ripe avocados you happen to have! You can serve it as a pasta recipe or in a Caprese salad!
HOW LONG WILL AVOCADO PESTO LAST?
Trying to figure out how long avocado pesto will keep in the refrigerator led to a bit of a science experiment.
To be honest, it lasted a lot longer than I thought!
Your vegan avocado pesto recipe will last for up to 3-4 days if you do the following:
Put avocado pesto in a small glass tupperware container.
*Super important step: Place a piece of saran wrap directly on top of the pesto ensuring that no air is touching the pesto.
Refrigerate vegan pesto between uses and make sure the saran wrap goes back on top of it. The longer it sits out, the more brown the pesto will turn!
While you can get your avocado pesto to last up to 4 days, it is definitely best when enjoyed during the first 24 hours!
1 large avocado peeled and quartered
½ cup olive oil or avocado oil
In a food processor or high-speed blender combine basil, avocado, pine nuts, garlic, lemon juice, salt, sprulina and pepper. Pulse 3-4 times.
Turn blender to a Medium-Low speed and slowly drizzle in olive oil until pesto is to your desired texture. (Pulse if you want your pesto to have a little more texture!)
Serve avocado pesto with zucchini noodles, pasta, or in a Caprese salad and enjoy!