Avocado Pesto Sauce (Nut-Free, Vegan)

Surprisingly, I’ve never been a huge fan of avocados.

Yes, avocados are incredibly healthy. They provide essential nutrients, including fiber, folic acid, potassium, vitamin E and B-vitamins. Not to mention their abundance of heart-healthy fats, which may help lower cholesterol and aid in the absorption of certain vitamins and minerals in our bodies.

The only problem is that their taste and texture have always been a little off-putting to me. (I didn’t even grow to like guacamole until I was well into college!)

Which is why I tend to sneak avocados into all sorts of things, like smoothies, puddings and dressings.

And now, into sauces like this one.

Free of nuts, dairy and oils, this pesto sauce can be enjoyed quite liberally over your favorite noodles and veggies. A ripe avocado lends its smooth and creamy texture to this rich sauce, completed with fresh basil, garlic and lemon juice.

The result is a light, but decadent-tasting dish–> one that is ready in less than 10 minutes!

Avocado Pesto Sauce (Nut-Free, Vegan)
serves 1

Ingredients:

1 ripe avocado
1/2 cup fresh basil, tightly packed
1 1/2 Tablespoons fresh lemon juice (about 1 lemon)
1/2 teaspoon minced garlic
1/4 teaspoon sea salt, or more to taste

Directions:

To get started, add the fresh basil, lemon juice and garlic into a mini food processor, and process until the basil is broken down a bit.

Add the flesh of the ripe avocado, and the 1/4 teaspoon of salt, and process again until smooth and creamy, stopping to scrape down the sides, as necessary.

Taste the pesto, and adjust seasonings, if necessary.

Serve over your favorite pasta and/or veggies, and enjoy!

5.0 from 13 reviews
Avocado Pesto Sauce (Nut-Free, Vegan)
Author: 
Prep time: 
Total time: 
Serves: 1
 
Free of nuts, dairy and oils, this pesto sauce can be enjoyed quite liberally over your favorite noodles and veggies. A ripe avocado lends its smooth and creamy texture to this rich sauce, and is complimented with fresh basil, garlic and lemon juice. The result is a light, but decadent-tasting dish--> one that is ready in less than 10 minutes!
Ingredients
  • 1 ripe avocado
  • ½ cup fresh basil, tightly packed
  • 1½ Tablespoons fresh lemon juice (about 1 lemon)
  • ½ teaspoon minced garlic
  • ¼ teaspoon sea salt, or more to taste
Instructions
  1. To get started, add the fresh basil, lemon juice and garlic into a mini food processor, and process until the basil is broken down a bit.
  2. Add the flesh of the ripe avocado, and the ¼ teaspoon of salt, and process again until smooth and creamy, stopping to scrape down the sides, as necessary.
  3. Taste the pesto, and adjust seasonings, if necessary.
  4. Serve over your favorite pasta and veggies, and enjoy!

I recently enjoyed my pesto sauce over some kelp noodles.Β 

For those of you new to kelp noodles, the texture is a little unusual– they are crunchy, rather than soft and squishy like traditional noodles– but, if you’re not expecting the traditional texture of pasta, they’re a great noodle alternative!

They even “twirl” like traditional noodles!

Since they are rather bland and flavorless, kelp noodles will absorb the flavor of any sauce you top them with. The perfect pairing for this bright and flavorful pesto sauce!

Hope you enjoy it as much as I have!

Reader Feedback: Are you an avocado fan? Have you ever tried kelp noodles?

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Meet Megan Gilmore

Hi, I’m Megan. A former fast food junkie turned certified nutritionist consultant, trying to make healthy living as easy as possible. I believe in eating delicious whole foods on a regular basis to help naturally support the body’s detox organsβ€” no juice fasting required. (Unless you want to!) If you make one of my healthy recipes, tag @detoxinista on Instagram or Facebook so I can see!

43 thoughts on “Avocado Pesto Sauce (Nut-Free, Vegan)

  1. LizAshlee

    This sauce sounds amazing! and I have a ripe avocado..but no basil, hmm? I will think of something! I have some kelp noodles too, in green tea. Have you noticed if there is a difference in the taste between the regular kelp noodles and the green tea ones? Happy Thursday beautiful!

    Reply
  2. Carrie

    Definitely an avacado fan! Have 2 ripe ones waiting on me at home, along with some fresh basil, garlic, and lemon! All I need are those kelp noodles! Are these on the shelf, or in the refrigerated section? Do you do anything to prepare them? (rinse, boil, or ?)
    Thanks for the great ideas!!!

    Reply
  3. jeanne

    I am a huge avocado fan but lately I cannot eat them at all, I get a really bad stomach ache πŸ™ I’m sad because they are so delicious and totally in season right now! I’ve also been getting horrible stomach aches with goat cheese, eggs, and chocolate bars. All of these great foods I eat to detox have turned on me…so yes, my life sucks right now!!

    Reply
    1. Christine

      We can become sensitive to foods we eat too frequently and if we do not have variety. Especially if our gut needs healing.
      You may want to eliminate those foods temporarily, start a rotating diet, then try adding them back in after a few months but still rotating them approximately every 4 days.

      Reply
  4. Sarah

    I too am only a new fan of avocados. I can’t wait to try this recipe. I’ve never tried the kelp noodles. I just started eating Shiratake noodles.

    Reply
  5. Lisa

    I used to really dislike avocado, until about 1 year and 1/2 ago and now I can’t get enough! Kelp noodles are definitely different, but I love ’em! They get a little softer if you let them marinade on the counter for a bit, which I tend to like better.

    Reply
  6. Candice

    I love avocados and eat them practically everyday with at least one meal! I am definitely going to try this with cilantro also over zucchini pasta with tomatoes! Thanks!

    Reply
  7. Rebecca

    I love both avocado and basil, so this looks like THE perfect combination! You mentioned kelp noodles are bland, so they don’t have a seaweed taste to them? I never tried them because I thought they might taste “fishy”. Still a little hesitant to try them but I guess it can’t hurt…

    Reply
  8. Esther

    One word…..”BRILLIANT”. So simple yet and easy. I know what we are having for dinner tonight!!

    Keep the recipes coming…..I love your blog!

    Reply
  9. carrie

    I get my kelp noodles at iHerb.com or in the refrigerated section of my Whole Foods (by the kimchee and mochi). I’m hoping they grow on me. They don’t have a taste but that crunch is so unexpected (think thinner bean sprout-type crunch). I wonder if boiling them a bit would help soften them. Anyone tried it?

    Has anyone tried the sea vegetables (same brand)? I bought a bag a few months ago but am worried I wont like them since I don’t like seaweeds or the taste of dark greens except raw spinach and raw/cooked Kale. I know they’re so nutritious though! Gotta give em a try πŸ™‚

    I’m looking forward to trying this pesto recipe tonight! thanks megan!

    Reply
    1. molly

      I recently read that you can set the noodles in a mixture of a little bit of baking soda and lemon juice to soften them.

      Reply
  10. Whitney

    Made this last night! Even my husband loved it, however I forgot to mention it was actually healthy!

    Reply
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  13. Nicole

    Started a Candida cleanse and used this over spaghetti squash–delish!

    One question, have you ever thinned out extra sauce to use as a salad dressing? Any tips on what to use for thinning it out–maybe water?

    Reply
  14. Michelle

    Looks so good, can’t wait to try it! Question – can it be made with organic, dried sweet basil leaf flakes? I have a ton of that on hand. I know fresh would be better, but, in order to save time today?

    Reply
  15. Denise

    This sauce was amazing…definitely a hit in my home. I warmed it up on top of the stove adding a little coconut milk, seasoned to taste and served on top of spaghetti squash. Delish! Thanks for a great recipe.

    Reply
  16. Natalia

    Granted I took the recipe a little loosely (as I tend to do) and didnt so much measure well…anything lol but this stuff is AMAZING! Due to auto-immune disease I have numerous adult onset allergies including nuts. I hadnt had pesto in over 7 years so this was such a treat for me :).

    I ended up having to add some olive oil to get to it to blend propperly but it came out perfectly. Had it for dinner tonight on a GF vegan wrap with smoked salmon and goat feta.

    Reply
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  18. Marli

    Hello! What a great sauce recipe! I’ve tried kelp noodles and did like them (fun texture) but I wonder about how the kelp is processed to achieve the noodle form… I have been tending toward spaghetti squash as it feels more natural. I do love me some seaweed! For the mineral content, texture, even taste.

    Reply
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  20. Jess @ Crunchy Hot Mama

    You did it again, Megan! This was delish πŸ™‚ I put mine over green bean noodles and added some tuna to it, for a nice protein punch. And for dessert I had you dark chocolate avocado truffles! I’m loving all these avocado recipes.

    Reply
  21. PhatUnicorn

    This sounds amazing, but I have one question about the ingredients. It says 1 1/2 TBSP lemon juice is equivalent to ‘about 1 lemon’. Maybe we’re using different types of lemon, but I get way, way more juice out of one lemon than 1.5 TBSP…

    Reply
  22. Kim

    Wholly YUM! Made this for lunch tomorrow and kinda ate half of it. Not sure how well it keeps but it is delicious fresh. Perfection

    Reply
  23. Krista

    About how long does the avocado pesto last in the fridge? I am thinking of making it today but wouldnt eat it until probably Sunday or Monday!

    Reply
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