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 3 votes

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Prep Time 10

Total Time 10

Course Main Course, Side Dish

Cuisine American, Italian

Servings

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

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