Avocado Basil Pesto (Vegan, Nut-Free, Very Creamy)

Cut the avocados in half, remove the pit, and scoop the flesh into a food processor.

Add the fresh basil leaves, grated Parmesan cheese, pine nuts, and garlic to the food processor.

Blend the ingredients until they are well combined and smooth.

With the food processor running, slowly drizzle in the olive oil until the pesto reaches your desired consistency.

Season the pesto with salt, black pepper, and lemon juice, then blend again to combine.

Taste and adjust seasoning if necessary, adding more salt or lemon juice as desired.

Transfer the avocado basil pesto to a serving bowl or airtight container.

Serve immediately with pasta, bread, or as a dip, or store in the refrigerator for up to 3 days.

Equipment Needed

Spice Level:

Dietary