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Bright green avocado pesto with basil in a white ceramic bowl.
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Super Creamy Vegan Avocado Pesto

This incredibly creamy vegan avocado pesto with basil and cilantro comes together in a food processor and makes a quick vegan dinner.
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Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4
Author: Eloïse

Ingredients
 

  • 4 servings of pasta use chickpea pasta for extra protein
  • 1 bunch (20 g) fresh basil
  • 1 bunch (20 g) fresh cilantro
  • ½ cup (75 g) pine nuts or cashews
  • 2 medium ripe avocados
  • Juice of 1 lemon
  • ½ teaspoon ground coriander optional
  • ¼ teaspoon garlic powder
  • ½ teaspoon salt
  • ⅓ cup (80 ml) water

Instructions
 

  • Pasta: Cook the pasta according to package directions.
  • Basil leaves and cilantro leaves in a bowl.
    Herbs: Wash the basil and cilantro and remove thicker stems.
  • Food processor with crushed pine nuts.
    Nuts: Crush the pine nuts in a food processor or with a knife.
  • Food processor with a creamy green avocado pesto inside.
    Blend: Add the basil, cilantro, avocado flesh, lemon juice, ground coriander (if using), garlic powder, salt, and water to the food processor (or to a bowl if using an immersion blender). Blend until smooth.
  • White plate with pasta tossed in avocado pesto and topped with basil and cilantro.
    Serve: Drain the cooked pasta and add it back to the pot. Stir in the avocado sauce. Serve with more basil and cilantro.

Nutrition

Calories: 553kcal | Carbohydrates: 69g | Protein: 12g | Fat: 29g | Saturated Fat: 4g | Fiber: 9g | Sugar: 1g

Equipment

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