Vegan and Oil Free Pesto with Basil and Avocado
This simple recipe for oil free pesto is totally vegan and features basil, cashew nuts and avocado. It's a super simple, staple dinner that's whipped up in no time!
Servings Prep Time
4servings 10minutes
Servings Prep Time
4servings 10minutes
  • 1cup (40g) Fresh Basil(packed)
  • 1/2 a Ripe Avocado
  • 2cloves garlic
  • 1/4cup (30g) Cashew Nuts
  • 3tbsp Water
  • 1/4tsp Sea Salt
  1. Place all the ingredients except for the water into a food processor and blitz until everything is smooth, scraping down the sides occasionally.
  2. While the food processor is running, add in the water 1 tbsp at a time until you have a creamy pesto.
  3. Serve with your favourite kind of pasta, I chose wholewheat spaghetti. This makes about enough pesto for four portions of pasta.
Recipe Notes

Store the pesto in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.