Avocado Lemon Pesto (Nut-Free + Vegan) Recipe
This Avocado Lemon Pesto is a vibrant, nut-free, and vegan twist on traditional pesto. Made with fresh basil, creamy avocado, and a bright splash of lemon juice, it offers a smooth, citrusy flavor perfect for drizzling over pasta or vegetables. It’s easy to make, dairy-free, and has a delightful fresh taste that brightens up any dish.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: About 3 cups of pesto, serving approximately 6 servings
- Category: Sauce
- Method: Blending
- Cuisine: Italian-inspired
- Diet: Vegan
Ingredients
Pesto
- 2 Cups Fresh Basil
- 1 Cup Avocado (peeled and pitted)
- 1 Cup Water
- ¼ Cup Lemon Juice (or ⅓ cup for extra citrus kick)
- ½ Teaspoon Salt
- ¼ Teaspoon Black Pepper
- ¼ Teaspoon Garlic Powder
Instructions
- Prepare ingredients: Gather all the pesto ingredients: fresh basil, avocado, water, lemon juice, salt, black pepper, and garlic powder. Make sure the avocado is peeled and pitted for easier blending.
- Blend the pesto: Add all ingredients into a high-speed blender. Blend on high until the mixture reaches a smooth, creamy consistency. If the pesto is too thick, add more water gradually to achieve your desired texture.
- Serve: Pour the avocado lemon pesto over cooked pasta or your choice of vegetables. Toss lightly or drizzle as desired to enjoy the fresh, vibrant flavor.
Notes
- Store leftovers in an airtight glass container in the refrigerator for 5-7 days.
- For best texture, avoid mixing all the pesto with pasta in advance to prevent sogginess, especially when using chickpea pasta or vegetable noodles.
- Adjust lemon juice quantity to taste, using up to ⅓ cup for a stronger citrus flavor.
