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Avocado Parsley Pesto

Kelly Jensen
This easy avocado parsley 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! A fantastic vegetarian sauce recipe everyone will love.
5 from 2 votes
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Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Course Dip, Dressing, Sauce
Cuisine American, Italian
Servings 6
Calories 207 kcal

Equipment

  • Food Processor

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
  • 1/2 teaspoon garlic salt
  • 1 lemons juiced
  • Crushed Red Pepper Flakes
  • 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

Can You Freeze Pesto?

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 addition many savory dishes.

Nutrition

Calories: 207kcalCarbohydrates: 7gProtein: 3gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 11gSodium: 198mgPotassium: 243mgFiber: 3gSugar: 1gVitamin A: 69IUVitamin C: 14mgCalcium: 24mgIron: 1mg
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