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!
Pesto is one of the best, most versatile recipes to have in your arsenal, but it’s pretty heavy on the oil. Now I’m certainly not oil phobic, but having an alternative oil free pesto up my sleeve comes in handy when I still fancy pesto, but want something a little lighter.
You can customise this pesto in so many different ways by switching out the herbs and nuts, for example, try using arugula and walnuts with a few green onions thrown in for a more spicy version! This particular pesto omits the oil altogether and replaces it with avocado, making it a lighter option, but still totally creamy and decadent.
This pesto is great tossed with your favourite spaghetti, (I used wholewheat, but you could use gluten free, or any other kind of pasta you like). It would also make a great sandwich spread to jazz up that lunch just a little bit more! You could even just drizzle it over your favourite salad for a great dressing.
This oil free pesto is totally fool proof, once you’ve made it, either use it straight away, store it in the fridge for up to 3 days, or freeze it in an ice cube tray to have portions ready to go any time.
Oil Free Pesto with Basil and Avocado
Ingredients
- 1 cup (40g) Fresh Basil (packed)
- 1/2 a Ripe Avocado
- 2 cloves garlic
- 1/4 cup (30g) Cashew Nuts
- 3 tbsp Water
- 1/4 tsp Sea Salt
Instructions
- Place all the ingredients except for the water into a food processor and blitz until everything is smooth, scraping down the sides occasionally.
- While the food processor is running, add in the water 1 tbsp at a time until you have a creamy pesto.
- Serve with your favourite kind of pasta, I chose wholewheat spaghetti. This makes about enough pesto for four portions of pasta.
Hi Lauren,
I love this pesto recipe here. And I have featured it in our blog post 10 Best Raw Vegan Pesto Recipes in our website Green Thickies.
I haven’t posted the actual recipe, but only a small snippet and one image from the post, and given credits back to you and link back to the recipe page. Is that okay with you?
Thanks a lot :)
Katherine
I had great success adding nutritional yeast to this recipe (about 2TBSP)- adds a salty/savory cheesy flavor to replace the usual Parmesan…yummy! 😋
Sounds delicious! Got to love a bit of nooch!
Thanks for this great recipe, Lauren! It’s closer to traditional pesto than any other recipe I found while searching for an oil free version. You rocked it!
I’m SO glad Jen! I absolutely love this one! Thanks for the kind words!
Hi Lauren,
I am thinking of roasting vegetables in Pesto, can this Pesto be used in the oven or should it be added after roasting?
Thank you
Hi Emma, sorry for the delay getting back to you! I think you could definitely try roasting with this (although I haven’t myself), but it would make an absolutely delicious drizzle to go on the vegetables after they have been roasted with a bit of olive oil, salt and pepper!
You’re welcome!
Hi Wez! I used raw :)
This sounds delicious and i will definitely make it…this is a great recipes for getting children eating avocado too.
I hope you really enjoy it Natasha! Thanks for the comment!
I’ve never made pesto without oil! I love the use of avocado instead. Thanks for the inspo!
I really like it! It still gives it that creaminess without so much heaviness! Hope you like it if you try it!