There’s something undeniably magical about a good pesto. For me, pesto carries the memories of sun-drenched summer lunches at my grandmother’s kitchen table, where fresh herbs perfumed the air and there was always laughter over bowls of pasta. This Avocado Lemon Pesto is a modern, nut-free, and vegan twist on that nostalgic favorite—a recipe born from tradition but made for today’s dietary needs.

This version trades the usual nuts for creamy avocado, giving the sauce a luxuriously smooth texture without compromising flavor. Lemon brightens every bite, while fresh basil evokes that classic pesto aroma we all love. It’s a wonderful companion for pasta, sandwiches, roasted vegetables, or even as a dip. Whether you’re catering to allergies, following a plant-based lifestyle, or just craving something vibrant and different, this pesto will absolutely earn a place in your kitchen rotation.

Why You’ll Love This Recipe:

• Nut-Free and Allergen-Friendly: Perfect for those avoiding tree nuts or dairy.
• Creamy and Flavorful: The avocado adds a rich, silky texture that’s hard to resist.
• Quick to Make: Comes together in just 5 minutes with minimal prep.
• Versatile Use: Serve over pasta, as a dip, in sandwiches, or drizzled on veggies.

INGREDIENTS YOU’LL NEED:

• 1 ripe avocado
• 2 cups fresh basil leaves, packed
• 2 tablespoons nutritional yeast
• 2 tablespoons lemon juice (freshly squeezed)
• 1 clove garlic
• ¼ teaspoon sea salt
• 2–4 tablespoons water (to desired consistency)
• 2 tablespoons olive oil

How to Make Avocado Lemon Pesto

This pesto is one of those recipes that feels almost too easy for how delicious it is. I first made it on a whim after returning from the farmer’s market with more basil than I knew what to do with. My daughter had a nut allergy, so I decided to skip the pine nuts entirely and use avocado instead. It was a hit—and has been our go-to ever since.

STEP-BY-STEP INSTRUCTIONS:

1. Prep Your Ingredients:
   Start by scooping out the avocado and washing your fresh basil leaves. Make sure the basil is dry to prevent excess water from thinning the pesto too much.
2. Blend It All Together:
   In a high-speed blender or food processor, add the avocado, basil, lemon juice, garlic, nutritional yeast, and sea salt. Pulse a few times to combine.

1. Add the Olive Oil and Water:
   With the processor running, slowly drizzle in the olive oil. Add water 1 tablespoon at a time until you reach your desired consistency. Some like it thick and spreadable; others prefer it thinner for drizzling.
2. Taste and Adjust:
   Give it a taste—add more salt or lemon juice if needed to brighten it up further.
3. Serve or Store:
   Serve immediately over warm pasta, or transfer to a jar and refrigerate for up to 3 days.

HELPFUL TIPS:

• Use Ripe Avocados: The avocado should be soft but not overripe or brown inside.
• Don’t Overblend: You want a smooth texture, but be careful not to over-process the basil, which can turn bitter.
• Make It Ahead: This pesto stores well in the fridge for a couple of days. To keep it vibrant green, press a piece of plastic wrap directly against the surface before sealing.

DETAILS:

• Prep Time: 5 minutes
• Cook Time: 0 minutes
• Total Time: 5 minutes
• Yield: About 1 cup
• Category: Sauce
• Method: Blended
• Cuisine: Italian-Inspired
• Diet: Vegan, Nut-Free, Gluten-Free

NOTES:

This pesto is best enjoyed fresh, but it also works beautifully as a meal prep component. Try freezing small portions in an ice cube tray for quick future use.

NUTRITIONAL INFORMATION (Approx. per 2 tbsp):

• Calories: 80
• Fat: 8g
• Carbohydrates: 3g
• Fiber: 2g
• Protein: 1g

FREQUENTLY ASKED QUESTIONS:

Can I freeze Avocado Lemon Pesto?
Yes! Freeze it in small portions in an ice cube tray, then transfer to a sealed container. Use within 2 months.

What can I use instead of basil?
Try baby spinach or arugula for a different flavor profile, though basil is best for classic taste.

Can I omit the oil?
Yes, though the pesto may be thicker. Add more water or a bit of avocado oil as needed.

STORAGE INSTRUCTIONS:

Store in an airtight container in the refrigerator for up to 3 days. To prevent browning, press plastic wrap directly onto the surface. Stir before using.

Related Recipes:

If you liked this recipe, you’ll definitely enjoy these other cheesy delights:

• The Only Pesto Chicken Salad You’ll Ever Need
• Chicken Caprese Panini
• JAMMY EGG AVOCADO PESTO TOAST
• Spicy Chili Butter Avocado Toast with Eggs

CONCLUSION:

This Avocado Lemon Pesto is more than a sauce—it’s a celebration of summer, fresh produce, and thoughtful cooking. It’s a dish that feels indulgent but is wholesome and light. Whether you’re dressing up pasta for a quick weeknight dinner or layering it into a gourmet veggie sandwich, this pesto is bound to make your meals more vibrant and memorable. Try it once, and you’ll be hooked.

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