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15-min Vegan Avocado Pesto

A creamy pesto recipe that is vegan, gluten free and can be made oil free.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Main Course
Cuisine: Fusion, Italian
Keyword: italian, pasta, pesto

Equipment

  • 1 Blender
  • 1 Large Pot

Ingredients

  • 150 g dry pasta
  • 1/2 large avocado
  • 35 g basil leaves (1 cup)
  • 2 tbsp pine nuts
  • 2 tbsp nutritional yeast
  • 1 tsp garlic powder
  • 1 tbsp lemon juice
  • 1/4 tsp black pepper
  • salt
  • olive oil*

Toppings

  • Vegan Parmesan
  • Pine Nuts

Instructions

  • Boil pasta according to package instructions until al dente.  Rinse with cold water to prevent it from sticking together.
  • Lightly toast pine nuts for 1-2 minutes on a low flame.
  • Add all ingredients to a blender - avocado, basil, pine nuts, nutritional yeast, olive oil and all the condiments.
  • Pulse 5-8 times until you get the desired consistency - blending causes a more creamier consistency compared to pulsing. 
  • Combine with pasta and top with toasted pine nuts.

Notes

  1. Omit olive oil if you want to make this recipe oil free. 
  2. For gluten free pasta options, I love anything that is made with brown rice due to the similarity in texture and taste. You can opt for your favourite gluten free pasta in this recipe.