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


  • 1/4cup (30g)

    Cashew Nuts

  • 3tbsp


  • 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.

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