Having pesto on pasta is something I've never been able to enjoy, due to all commercial pestos containing either cashew or pine nuts, both of which I am allergic to. Now throw into the mix that most pestos aren't vegan due to the inclusion of parmesan cheese and I'm at a loss when I want to enjoy a simple pasta-pesto mix. But, there is a really easy solution to that and it's this recipe for Avocado Basil Pesto, which is nut free AND vegan!
My boyfriends mum first introduced this to me, as she was trying to find recipes that were both vegan and nut free for me and whilst scrolling through Pinterest she came across this wonderful idea for a quick and simple pesto! Most other avocado pesto's state to add pine nuts, although I simply omit this and I still get a super tasty pesto - perfectly creamy, tangy and nourishing.
If you do decide to give this recipe for Avocado Basil Pesto a go, please tag me in your posts on Instagram or send them to me @susiechef - I hope you enjoy it!
Total time: 20 Minutes
Yield: 3-4 Servings of pesto
Ingredients
Yield: 3-4 Servings of pesto
Ingredients
- 1 Large Ripe Avocado
- 1 Large Handful Fresh Basil (1 Cup), chopped slighlty
- 2 Cloves Garlic, minced
- 1 Tbsp Lemon Juice
- 1 Tbsp Olive Oil
- Water, as needed
- Put the avocado, basil, garlic, lemon juice and olive oil together in a blender and pulse until a smooth mixture is formed.
- If needed, as enough cold water to make a smooth mixture (I only needed a little extra).
- Once smooth, enjoy with some cooked pasta (I had an egg free gnocci) and top with basil leaves for that aesthetic look.
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Disclosure: This post may contain affiliate links, from which I earn a small percentage of commission at no extra cost to you if you choose to purchase the items.
Disclosure: This post may contain affiliate links, from which I earn a small percentage of commission at no extra cost to you if you choose to purchase the items.
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