Get ready to discover your new favourite dip — creamy vegan pesto. You need just 5 simple ingredients, 2 minutes and 1 piece of kitchen equipment to make this basic dish. It’s so quick and easy, anyone can make it! Plus, it’s 100% vegan and dairy-free, so everyone can enjoy it, too.
How healthy is pesto?
This creamy vegan pesto is super healthy. It’s loaded with good-for-you ingredients that are packed with vitamins, minerals and nutrients.
Avocados are full of heart-healthy monounsaturated fatty acids which reduce inflammation and fibre, keeping you fuller for longer. Not only that, but avocados also lower your bad cholesterol levels, raise your good cholesterol levels and help your body better take in fat-soluble vitamins and antioxidants.
Pine nuts are also a really healthy ingredient that does your body loads of good. Like avocados, they’re full of monounsaturated fatty acids, plus they’re an excellent plant-based source of iron and contain protein and magnesium which are great for giving you an energy boost.
As long as you stick to a regular serving size of pesto (about ¼ cup), this dip is a superb snack that will calm hunger pangs without loading up on too many calories.
How to make creamy pesto
Want to know the secret to making wonderfully creamy pesto? It’s avocado! Most regular pesto recipes only use basil, cheese, oil, pine nuts and garlic. This combination of ingredients can sometimes make a thin, almost watery pesto.
This recipe replaces cheese with avocados and the difference is unbelievable! My version is thick enough to spread, has the most delightfully creamy texture and a wonderfully rich taste that will make you want to eat it straight off a spoon.
How long does this creamy vegan pesto last?
Pesto will last 5-7 days in the fridge if you store it properly. And if you can stop yourself from eating the entire jar in just a few days! To properly store this pesto so it lasts as long as possible, scoop it into an air-tight container and keep it in the fridge.
Alternatively, you can double or even quadruple the ingredients in this recipe, make a giant batch of creamy vegan pesto and keep it in the freezer so you can enjoy it throughout the year without having to keep making it. I recommend spreading the pesto into an ice cube tray, freezing and then storing the pesto ice cubes inside a ziploc bag in the freezer. This way you’ve got handy individual portions of pesto to use whenever you like.
What to serve with this creamy vegan pesto
This creamy vegan pesto makes an amazing dipping sauce for almost anything. It’s the perfect dip for these air fryer sweet potato fries, as well as these air fryer parmesan shrimp. But you don’t have to stop there. You can substitute this pesto for a regular tomato base on a homemade pizza, mix it into butter and slather it on freshly baked bread for a fun twist on garlic bread or mix it into a salad dressing for an instant burst of flavor. There are so many incredible things you can do with this super simple dish. Have fun with it!
Creamy vegan pesto
- 3 1/2 cups fresh basil leaves
- 3 garlic cloves
- 2 tbsp rice oil/ avocado oil
- 2 avocados
- 1/2 cup pine nuts
- salt and pepper to taste
- Add basil, garlic, oil, avocados and pine nuts into a food processor and blend until smooth and creamy.
- Use a rubber spatula to scrape down the insides of the food processor. Season the pesto with salt and pepper to taste and pulse several more times to make sure all the ingredients are well combined.