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    Home » Pasta Dishes

    Avocado Lemon Pesto (Nut-Free + Vegan)

    Published: Jun 17, 2021 · Modified: Jun 28, 2021 by Mariah Mandile

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    Craving pesto, but don't have any nuts?? This Avocado Lemon Pesto is for you! It's light, refreshing, and full of flavor. Plus it takes about 5 minutes to make, and it's so versatile! Add it to your favorite gluten-free pasta, use it as a sauce on top of grilled chicken or steak, or for a Whole30 option - toss it with vegetables!

    Plate of fettuccine tossed in pesto.

    Disclaimer: Some of the links in this post are affiliate links, which means I make a small commission if you choose to purchase through qualifying links.

    Jump to:
    • 🍴Ingredient Notes
    • 🍴Step by Step Instructions
    • Gluten-Free Pasta Tips
    • How to store leftovers
    • Recipe
    • 💬 Reviews

    🍴Ingredient Notes

    Overhead shot of ingredients.
    • Fresh Basil - You can use fresh basil, or frozen basil! I like to store my fresh basil in the freezer so it lasts longer.
    • Avocado - Avocado must be ripe for this recipe to work!
    • Water - Add more as needed to blend.
    • Lemon Juice - You can squeeze the lemon by hand, but it's much easier to use a handheld juicer.
    • Salt - I always start with less, and more as needed!

    🍴Step by Step Instructions

    Step 1:

    Start by adding all pesto ingredients into a high speed blender.

    All ingredients in a blender.

    Step 2:

    Blend on high until it becomes a smooth, creamy consistency. (Add more water if needed.)

    Avocado pesto in blender.

    Gluten-Free Pasta Tips

    For this recipe I used Jovial Egg Tagliatelle. Jovial is one of my favorite gluten-free pasta brands! They have a huge selection of shapes, and are made with simple ingredients. (Plus they're organic!) The Whole Foods brand makes a delicious chickpea pasta that is also organic, and only has ONE ingredient – chickpeas. I also use their Mung Bean pasta a lot! It tastes great, and has a nice texture. (You can find it in my Creamy Vegan Walnut Pesto recipe.) I use it for most of my sauce recipes because it doesn’t get soggy. (Wouldn’t recommend eating it without a sauce.) A lot of the gluten-free pasta products are filled with additives and “gums” that are unnecessary. Make sure to always check the ingredients! Don’t be tricked by fancy labels!

    If you're interested in making your own vegetable noodles, I highly recommend purchasing an inspiralizer.  I've had mine for about five years, and it's amazing!! I use it for zucchini, broccoli, yellow squash, beets, sweet potato.. I also have two of her cookbooks! It's a fun way to sneak in extra veggies!

    Fork twirling fettuccine with fresh pesto.

    How to store leftovers

    Leftovers can be stored in an air tight glass container for 5-7 days. I typically don't mix all of the pesto with my pasta, I mix it in each time I make a bowl! If you leave the pesto on the pasta overnight, it usually gets soggy. (Especially if it's chickpea pasta or vegetable noodles.)

    More pesto recipes!

    • Healthy Pesto Pasta with Asparagus and Chicken
    • Easy Roasted Pesto Potatoes
    • Creamy Vegan Walnut Pesto

    After you make this Avocado Lemon Pesto, make sure to leave a comment & rate the recipe! Your feedback is helpful for me, and for anyone planning to try this recipe. I hope you love it as much as I do!

    Recipe

    Plate of fettuccine tossed in pesto.

    Avocado Lemon Pesto (Nut-Free)

    Craving pesto, but don't have any nuts?? This Avocado Lemon Pesto is for you! It's light, refreshing, and full of flavor. Plus it takes about 5 minutes to make, and it's so versatile! Add it to your favorite gluten-free pasta, use it as a sauce on top of grilled chicken or steak, or for a Whole30 option - toss it with vegetables!
    5 from 2 votes
    Prevent your screen from going dark
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    Prep Time 10 mins
    Total Time 10 mins
    Course Main Course, Side Dish
    Cuisine American, Italian
    Servings 4
    Calories 67 kcal

    Equipment

    • High Speed Blender

    Ingredients
      

    Pesto

    • 2 Cups Fresh Basil
    • 1 Cup Avocado
    • 1 Cup Water
    • ¼ Cup Lemon Juice If you want a little extra citrus kick, use ⅓ cup of lemon juice.
    • ½ Teaspoon Salt
    • ¼ Teaspoon Black Pepper
    • ¼ Teaspoon Garlic Powder

    Instructions
     

    • Start by adding all pesto ingredients into a high speed blender.
    • Blend on high until it becomes a smooth, creamy consistency. (Add more water if needed.)
    • Pour over pasta or vegetables! Enjoy!

    Notes

    How to store leftovers

    Leftovers can be stored in an air tight glass container for 5-7 days. I typically don't mix all of the pesto with my pasta, I mix it in each time I make a bowl! If you leave the pesto on the pasta overnight, it usually gets soggy. (Especially if it's chickpea pasta or vegetable noodles.)

    Nutrition

    Serving: 1gCalories: 67kcalCarbohydrates: 5gProtein: 1gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 297mgPotassium: 237mgFiber: 3gSugar: 1gVitamin A: 689IUVitamin C: 12mgCalcium: 29mgIron: 1mg
    Keywords avocado lemon pesto, blender pesto, easy pesto recipe, homemade pesto, nut free pesto, vegan pesto recipe
    Did you make this recipe?Tag @freshwaterpeaches on Instagram!
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    Reader Interactions

    Comments

    1. Christy

      July 26, 2021 at 8:23 am

      5 stars
      Made this weekend, we loved it!!

      Reply
      • Mariah Mandile

        July 26, 2021 at 12:28 pm

        Yayy!! Thanks for sharing! (:

        Reply
    2. Nicole

      October 13, 2021 at 7:00 pm

      5 stars
      Creamy & delicious!!

      Reply
      • Mariah Mandile

        October 15, 2021 at 8:39 am

        Yayyy! So glad you liked it. (One of my personal favorites.)

        Reply
    3. Joella Molson

      February 18, 2022 at 11:31 am

      Hi this looks really delicious. I was wondering if you have tried freezing it? I have a bunch of avocados to use up this is perfect. Especially if I can freeze it in say ice cube trays and take out to use as needed. BTW thanks for sharing!

      Reply
      • Mariah Mandile

        February 28, 2022 at 11:16 am

        Hi Joella! I have not tried freezing this recipe, but I don't see why it wouldn't work! Let me know if you give it a try. (:

        Reply

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    Recipe Rating




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