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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

Ingredients
  

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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