This velvety spin on pesto is a favorite of mine. Instead of traditional olive oil I swap for creamy avocado. Without the added oil this pesto sauce is lower in fat. Vegan avocado pesto is fantastic to fold into pasta, to top off a tofu scramble or just spread over toast. The best past is that it only takes 5 minutes to whip up!
Just peel your avocados and garlic, give a quick chop and throw em into your handy food processor. Add in everything else and fire it up. It’ll take a bit to come together so I recommend adding in a tablespoon of water slowly while processing to thin out the pesto as needed. It should be thick and fluffy though. In less than 10 minutes and with minimal effort you’ve got the best healthy vegan pesto you’ll ever taste.
I like this avocado pesto for when I actually eat breakfast, which is typically just on the weekends. I spread it over a chunk of fresh, grainy bread with a big ol’ cup of coffee on the side and then just savor. It is a heavenly combination. Vegan avocado pesto is also fantastic in sandwiches and wraps and I especially enjoy a thick spoonful stirred into thin, watery vegetable soups to add an extra pop of flavor and creamy-ness.