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vegan low sodium recipes pesto pasta risotto soups and sandwiches pesto macaroni salad recipes with avocado and parsley

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

The Herbeevore
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! A fantastic vegetarian low sodium recipe everyone will love.
5 from 1 vote
Prep Time 5 mins
Cook Time 0 mins
Total Time 5 mins
Course Dip, Dressing, Sauce
Cuisine American, Italian
Servings 6



  • 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.


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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