vegan whole30 paleo vegetarian gluten free pesto with avocados

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!

vegan whole30 paleo vegetarian gluten free pesto with avocados

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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vegan whole30 paleo vegetarian gluten free pesto with avocados

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!
0 from 0 votes
Prep Time 5 mins
Cook Time 0 mins
Total Time 5 mins
Course Dip, Dressing, Sauce
Cuisine American, Italian
Servings 6

Ingredients
  

  • 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
Did You Make This Recipe?Tag me @theherbeevore in your photo on Instagram so I can feature you!

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