Easy Vegan Avocado Basil Pesto Sauce
This easy vegan avocado basil pesto sauce is a healthier alternative to traditional pesto. It's creamy, flavorful, and perfect to use in so many ways including with pastas, potatoes, salads and more.
Servings: 1 cup
Calories: 453kcal
Equipment
Ingredients
- 1 large Avocado 285g before peeling and de-seeding
- ⅓ cup Nutritional yeast
- 1 cup Fresh basil leaves loosely packed
- 1 tablespoon Lemon juice freshly squeezed
- 1 tablespoon Pine nuts heaping
- 2 tablespoons Water or to desired consistency
- ½ teaspoon Salt or to taste
Instructions
- In a food processor, add all the ingredients and blend until smooth and creamy. About a minute.1 large Avocado, ⅓ cup Nutritional yeast, 1 cup Fresh basil leaves, 1 tablespoon Lemon juice, 1 tablespoon Pine nuts, 2 tablespoons Water, ½ teaspoon Salt
- Adjust the dressing by doing a taste test. If you prefer to adjust the thickness of the sauce, minus or add a tablespoonful of water. See notes for serving suggestions.
Video
Notes
Optional ingredients - garlic clove and chili, to suite your taste.
My personal favorite is enjoying this sauce tossed through boiled or steamed potatoes. Try replacing the dressing of this potato salad with spring onion.
Or use it as a dip for vegetable sticks and or homemade chickpea crackers
Store leftovers in an airtight container in the fridge for up to 3 days. Note the color may change.
Post originally released April 23 and has since been updated.
Nutrition
Calories: 453kcal | Carbohydrates: 26g | Protein: 14g | Fat: 37g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 22g | Sodium: 1180mg | Potassium: 1414mg | Fiber: 18g | Sugar: 2g | Vitamin A: 1563IU | Vitamin C: 30mg | Calcium: 71mg | Iron: 3mg