Vegan avocado, pinenuts and basil pesto

Vegan avocado, pinenuts and basil pesto

Since I love creamy flavors I have always been adding loads of cream to pasta sauces. But I figured out you can get similar consistency from avocado and -. This pesto is prepared in 5 minutes and it won’t disappoint.  

 For 3 people; Very simple; 5 minutes 


70 g pine-nuts
2 ripe avoados 
30 g fresh basil; roughly chopped 
3 tablespoons of olive oil

Extra: 300 g pasta 


  1. Cook the pasta as the instructions on the box say. 
  2. Meanwhile roast the pine-nuts in a pan. It will take around 3 minutes. 
  3. In a smaller food processor (hand blender might also work) blend the pine-nuts. Then add avocado, basil, olive oil and solt. Blend well. 
  4. Mix pesto in cooked and drained pasta. 

 Wise-ass corner

I like to break the creaminess with some sour flavour – so I adde a spoonful of tomato sauce. Lemon juice fits well also.
For spiciness add some chilly.


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