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Easy Pea and Avocado Pesto (Vegan and Oil-free)

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!
Course Side Dish
Cuisine Vegan
Keyword 10 minutes or less, avocado, dip, Oil free, pasta sauce, pesto, Plantbased, sauce, side dish, spread, Vegan
Prep Time 10 minutes
Total Time 10 minutes
Servings 2
Calories 519kcal
Author Maria Gureeva


  • 1 large ripe avocado
  • 1 cup 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 nutritional yeast
  • juice of 1 lemon
  • salt and pepper to taste

Serving suggestion

  • 2 cups pasta of choice dry
  • 1/2 cup cooked chickpeas
  • 1 handful tomatoes
  • 1 handful chopped brazil nuts
  • 1/4 cup green peas


  • 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.


Calories: 519kcal | Carbohydrates: 75g | Protein: 19g | Fat: 18g | Saturated Fat: 2g | Sodium: 662mg | Potassium: 936mg | Fiber: 16g | Sugar: 6g | Vitamin A: 895IU | Vitamin C: 46.8mg | Calcium: 45mg | Iron: 3.8mg