Garlicky, herby, and creamy are the best three words to describe this vegetarian plant based pesto with avocado, garlic, and basil. I enjoy this with pasta, sandwiches, and salads with extra olive oil. It takes a whopping 5 seconds to whip up and good for up to 2-3 days.
How-to make this plant based pesto
I can never use up all my avocados fast enough. This is a great way to use them for versatility in your week day meals when time is just flying by and you are hangry! First, we squeeze the small avocado into a food processor. I use my mini food processor more than anything else. Great for dips, sauces, and combining small amounts of ingredients together. Then, we add garlic, pine nuts, parmesan, basil, salt and pepper, along with olive oil. Process this to combine it all. Lastly, I add a touch of oregano and everything bagel seasoning. A drop of lime or lemon juice will help brighten this up and allow the freshness to last for an extra day or two.
Food that pairs well
As you can see below I paired it this time with toasted bread for a turkey club sandwich or keep it vegetarian and stack with roasted veggies, butter lettuce, and crunchy chick peas! Any salad tossed with this pesto is sinful or just toast with a generous smear. Vegetarian plant based pesto with avocado, garlic and basil is fabulous for a quick pasta topping. I love to drown my noodles in this pesto with extra olive oil and call it a day. Use as a dip with some crackers, pour over a block of cream cheese served with pretzels, or tossed with crispy wedged potatoes. I promise, this vegetarian plant based pesto with avocado, garlic, and basil will be on repeat in your home!
How to make avocado pesto
how to make avocado pesto
Plant Based Pesto with Avocado, Garlic, and Basil
Ingredients
- 1/2 large avocado or 1 whole small avocado
- 1/3 cup plant based parmesan cheese or regular parmesan cheese
- 1/4 cup pine nuts
- 2 basil leaves
- 2 teaspoons garlic, or 1 whole garlic clove
- Pinch of salt
- Dash of ground black pepper
- 1/2 cup olive oil
- 1 teaspoon dried oregano
- 1 tablespoon everything bagel seasoning
- *if using half of an avocado, add a touch of lime or lemon juice on the guts and seed then wrap tightly and place in the fridge.
Directions
- In a food processor, combine avocado, parmesan, pine nuts, basil, garlic, salt and pepper, and olive oil. Process until combined.
- Add oregano and everything bagel seasoning. Pour in extra olive oil if you need to thin it out.
- Process until all ingredients are well combined.
- Toss with seafood, chicken, pasta, or smear on toast.
- Store in a glass jar or air tight container in the refrigerator. Good for 3 days.