Avocado Parsley Pesto (Vegan, Gluten Free, Paleo, Keto, Whole30, Low Sodium)

This vegan avocado pesto is made in 5 minutes in the blender or food processor, and can be frozen for later.  Dairy Free, No Salt, and 100% Plant-Based!

I love pesto on EVERYTHING, and this easy avocado version is quick to make in 5 minutes.  A big batch of this healthy, creamy sauce sure goes a long way.  I mix it in with pasta and add a scoop to my risotto for a low sodium burst of flavor.

While basil and pine nuts are the traditional pesto ingredients, but this version features a new take.  I put parsley in everything I can, its my favorite herb for sure!  Adding parsley AND basil to this pesto really kicks it up a notch.

This Vegan Avocado Parsley Pesto has a great texture and flavor combination.  The fresh herbs brighten the flavor.  The avocado and olive oil give the pesto a silky texture.  And the lemon juice, fresh garlic, and red pepper flakes give this pesto a kick!

This is an amazing low sodium condiment – I stir it into all kinds of dishes instead of salt.  I would recommend putting a scoop into soup or risotto to give great flavor without the salt!

As always, if you make this parsley avocado pesto be sure to leave me a comment, rate this recipe, and tag me on Instagram so I can feature you.  I love seeing all your photos of my recipe recreations!

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Avocado Parsley Pesto (Vegan, Gluten Free, Paleo, Whole30, Low Sodium)

This healthy vegan pesto is made in 5 minutes in the blender or food processor, and can be frozen for later.  Dairy Free, No Salt, and 100% Plant-Based!

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Prep Time 5 mins

Cook Time 0 mins

Total Time 5 mins

Course Dip, Dressing, Sauce

Cuisine American, Italian

Servings 6

Ingredients

  

1x2x3x

• 1 avocado pitted and diced
• 6 cloves garlic
• 1 bunch fresh basil
• 1 bunch parsley stems removed
• 1/2 cup walnuts toasted
• 1/4 cup olive oil
• 1 lemons juiced
• Red Pepper Flakes to taste
• 1/4 cup water optional

Instructions

 

• Add all ingredients to a blender, and blend until smooth.
• If pesto is too thick or gets stuck while blending, add the water 1/4 cup at a time until it loosens into a thinner consistency.
• Serve immediately, or store in an airtight container (or freeze) until ready to use.  Should last about 4 days in the fridge.

Notes

This pesto is awesome to freeze for later.  I love to double the recipe and have a few extra jars in the freezer for easy weeknight meals!  I stir the pesto into Pasta or into Risotto, its an awesome low sodium addition to any dish.

Keyword 5 Minute Pesto, Avocado Pesto, Basil, Easy Pesto Recipe, Parsley, Vegan Pesto

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