Creamy Avocado Pesto


With basil and pine nuts, this creamy plant-based pesto lends itself to classic pesto flavors with a twist. Traditional pesto is made with basil, olive oil, pine nuts and parmesan cheese but we’ve created our own oil-free pesto! It is plant-loving and free of extracted oils, yet still rich and creamy. Not only does this pesto contain whole foods, but it is packed with fiber-boosting broccoli you can’t even taste. The secret ingredient is the wonderful calorie dense avocado, which brings all the flavors together and adds a wonderful silky green color and texture.

This Creamy Avocado Pesto coats pasta wonderfully but is also extremely versatile. For a lower calorie meal, try adding your favorite steamed veggies to the pasta. You can even use this oil-free pesto as a creamy dip for raw or roasted veggies or as a baked potato topping. Feel free to get creative. Enjoy!

Creamy Avocado Pesto Pasta
Serves: 4
  • 12 ounces uncooked pasta (we prefer gluten-free spirals)
  • 1 cup broccoli, steamed or frozen and thawed
  • 2 teaspoons garlic granules
  • 1 avocado, pitted
  • 1 cup fresh basil
  • 1 tablespoon lemon juice
  • 2-3 tablespoons water (or more as needed)
  • 3 tablespoons pine nuts
  • freshly ground black pepper
  1. Cook pasta according to directions, drain, and set aside.
  2. In a food processor (or blender) combine thawed broccoli, garlic granules, avocado, basil, lemon juice and water. Add more water as needed to help process until smooth.
  3. In a large bowl, toss pasta with pesto sauce until well incorporated. Top off dish with pine nuts, black pepper and fresh basil. Serve hot or chilled.
You can use blender instead of food processor.



  1. says

    I love pesto sauce – one of my favourites! Can’t wait to try this recipe. Looks great!

    • says

      Thanks, Jennifer. I was pretty happy with the end result. Let me know if you try it.

  2. says

    I love your version of broccoli pesto – sounds like you made it even more creamy from the avocado, while still being super healthy! 

  3. says

    So I’m pretty stuck on my pesto sauce so I rarely ever look at other recipes. But yours? I LOVE everything you did here.  For one, you didn’t completely nix the basil but just enhanced with broccoli. I am also in favor of using another nut besides pine nuts so I use pistachio but why have I never tried almonds?  The avocado? Brilliant! Love this, Trish–I’m going to try it. :)

  4. says

    That would be delicious with chicken as well!  Love the flavor combination.

  5. says

    This was great. Great! I’ve never been a huge pesto fan, but since I’m on an avocado kick (seriously, it’s like one a day around these parts), this was right up my alley. Thanks for the inspiration!

  6. says

    Oh I LOVE pesto, but it is so hard to find vegan versions. I’ll have to make this!

  7. Hester says

    OMG, looks super duper scrumptious!  The soaking of the almonds is a new one for me; I’ve never done that before.  So excited to try this, Trish!


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