Avocado is used in this keto vegan pesto recipe instead of a hard cheese which gives way to a very creamy pesto sauce that is great slathered over veggies, vegetable noodles, as a dip or sandwich filling
I could eat this out of the jar with a spoon! Simple to make and tasty to eat! I sometimes find regular pesto a bit oily, so this is a great alternative. Avocado's are a great superfood, packed with nutrients and heart-healthy compounds too!
Store in the refrigerator . I kept mine in a jar with a screw-top lid and it kept for a week. This can be used in a grilled eggplant stack recipe.
How to make avocado pesto
As with most pesto recipes, it is as simple as placing all the ingredients in a blender and blitzing until smooth. Add more oil for the consistency you want and voila!
The ingredients for this keto vegan pesto are:
- Avocado - the star of the recipe. Make sure it is ripe, soft and green.
- Basil - gives the extra taste and smell
- Pine nuts - the classic nuts in a pesto.
- Lemon juice - keeps the pesto from going brown and adds to the flavour.
- Avocado oil - you could use olive oil for a substitute.
Recipe Tips
Toast the pine nuts for an extra flavour.
If you don't have pinenuts, walnuts or almond nuts are a great substitution.
Add more lemon juice when taste testing. I've been conservative with it for this recipe but you may want to use more.
Other keto avocado recipes
Avocado Pesto
Ingredients
- 1 avocado
- 1 cup basil, fresh
- ⅓ cup pine nuts
- 3 cloves garlic peeled and chopped
- 1 teaspoon lemon juice
- 2 tablespoons avocado oil
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Peel the avocado, remove the stone and cut into chunks.
- Place all the ingredients into a food processor or a blender and blitz until smooth.
- Season with salt and pepper to taste.
- Enjoy!
Notes
YOUR OWN NOTES
