This vegan, oil-free pea and avocado pesto has a light and fresh flavour. Ready within minutes and made from simple ingredients, it’s also super versatile: serve it as a dip, spread or creamy pasta sauce!
I love easy meals that taste delicious despite their short preparation time. Sometimes, that involves boiling some potatoes and beans, and throwing whatever vegetables I have in the fridge into a bowl. Another likely scenario is pesto pasta – a dish that’s ready in ten minutes, packed full of flavour, and easy to switch up. The basic idea is simple, but you can always add extras and make the flavours more unique with different ingredients.
So, let’s discuss this avocado pesto.
After all, the key component of pesto pasta is the pesto. And I could talk about pesto for hours. It’s so easy to put together. In terms of equipment, all you need is a blender or a food processor. I have numerous go-to recipes, and this one’s a long-time favourite for many reasons. T
he avocado, of course, acts as the perfect creamy base in the absence of refined oils. The over flavour is memorable, with the peas bringing in some freshness and the nutritional yeast adding a hint of cheesiness. And of course, no pesto recipe would be complete without a handful of fresh basil. It’s a classic, but with a bit of a twist.
This is an oil and nut-free pesto and as is often the case with ‘healthier’ recipes, it does not taste exactly like your conventional store-brought pesto. Nonetheless, the flavour of this avocado pesto is incredibly fresh and it leaves you feeling energised, as opposed to sluggish. Plus I’m sure I’m not the only one who thinks that homemade sauces always taste better, especially when served straight away with a favourite dish. Preparing something with love and care always makes you appreciate it much more!
How to use pea and avocado pesto
Once you make it, this avocado pesto has a variety of uses. Here, I used pesto pasta as an example because this is often a go-to for many people as an uncomplicated, yet nourishing meal. But you can also:
- Spread it on toast and top with fresh vegetables
- Stir it into salads
- Use it as a dip for fries or chips
- Add it to wraps, burgers and sandwiches
- Use it as a topping for homemade pizza
Eat it by yourself, or bring it along to parties as an appetizer or side dish! Everyone’s gonna love it.
Notes and modifications
- Leave out the salt if you don’t want it too salty, and adjust the amount of tamari to your preferences.
- This avocado pesto is best when eaten straight away, or you can store it in an airtight container/cover it with plastic wrap and store in the fridge for up to 3 days.
Other recipes you might like…
- Why not serve it as a sauce for tofu stuffed peppers?
- Add it to a vegetable chickpea fritter sandwich.
Let me know in the comments: do you like making your own pesto? What is your favourite way to use it? If you give this recipe a go, be sure to tag me on Instagram (@earthofmariaa) or comment a photo on Pinterest so I can see your creations!
Easy Pea and Avocado Pesto Pasta (Vegan and Oil-free)
This vegan, oil-free pea and avocado pesto has a light and fresh flavour. Ready within minutes and made from simple ingredients, it's also super versatile: serve it as a dip, spread or creamy pasta sauce!
- 1 large ripe avocado
- 1 cup (150g) peas, either thawed from frozen or canned
- 1 clove garlic
- 1 large handful fresh basil
- 1/2 tsp garlic powder
- 1 tbsp tamari (or soy sauce if not GF)
- 2 tbsp gluten-free nutritional yeast
- juice of 1 lemon
- salt and pepper to taste
- 2 cups pasta of choice, dry
- 1/2 cup (80g) cooked chickpeas
- 1 handful fresh tomatoes
- 1 handful chopped brazil nuts
- 1/4 cup (37.5g) green peas, either thawed from frozen or canned
Cook pasta according to packaging instructions.
To make the pesto, simply place the avocado, peas, garlic, basil, garlic powder, tamari, GF nutritional yeast, lemon juice, salt and pepper into a blender or a food processor and blend until smooth.
Allow the pasta to cool for 5-10 minutes before stirring in the pesto, the chickpeas and the extra green peas. Serve with fresh tomatoes and chopped brazil nuts. The pesto is best when eaten straight away, but you can store it in an airtight container or under clingfilm in the fridge for up to 3 days.
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