Creamy Avocado Pesto (raw & vegan)

Avocado pesto

This is my go to pesto recipe – using avocado makes for a creamy, very satisfying pesto that goes well with zucchini pasta (read more about how to make them here) but could also be combined with a baked sweet potato, regular pasta or even as a topping to steamed vegetables.

This recipe is extremely versatile as you can use any green vegetables or herbs you have on hand or feel like using. It’s a great way to sneak them in without anyone really noticing!


1 large avocado

2 handfuls of green leafy vegetables or herbs – either spinach, kale, arugula or basil

4 tbsp raw pine nuts or cashew nuts + a little more as toppings

1 clove garlic

juice of 1 lemon

4 tbsp extra virgin olive oil

sea salt + pepper to taste

a dash of cayenne pepper or paprika flakes (optional)

Cherry tomatoes as topping


Place all the ingredients in a food processor or powerful blender. Blend until smooth then serve on top of zucchini noodles topped with chopped cherry tomatoes and a few pine nuts or cashew nuts.

Keeps in the fridge so you can always make more and eat it over several days.

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  • Julia on Jun 05, 2014 Reply

    Thanks for another awesome simple recipe! tried it, loved it, will do it again!

    • Hiba on Jun 05, 2014 Reply

      Thank you Julia, I’m glad you liked it!

  • Vanessa on Jun 03, 2014 Reply

    Yum, yum. Avocado pesto is my absolute favourite pasta topping!
    I sometimes add steamed broccoli and replace the olive oil by oat “cream”.

    • Hiba on Jun 03, 2014 Reply

      Steamed broccoli is a great idea and works well with the ‘sneak in greens’ theme!

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