Easy Raw Vegan Basil Pesto Sauce with Avocado Recipe

Vegan pesto
Wischnewski, Jan / Getty Images
  • Total: 20 mins
  • Prep: 20 mins
  • Cook: 0 mins
  • Yield: 2 cups (8 servings)
Nutritional Guidelines (per serving)
106 Calories
5g Fat
15g Carbs
5g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 2 cups (8 servings)
Amount per serving
Calories 106
% Daily Value*
Total Fat 5g 6%
Saturated Fat 1g 4%
Cholesterol 0mg 0%
Sodium 160mg 7%
Total Carbohydrate 15g 5%
Dietary Fiber 7g 25%
Protein 5g
Calcium 334mg 26%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This is a cheese-free raw vegan version of the Italian classic, pesto, with fresh raw basil and avocado. And it is every bit as divine. Though you can use many herbs to make pesto, this recipe uses basil which is the most popular version. You can substitute some or all of the avocado with olive oil if you have to, but you probably will only need 4 to 6 tablespoons. This sauce goes great with raw zucchini noodles and the raw vegan Mediterranean Salad. Or try it as a sauce on raw pizza along with the Herb Pine Nut Macadamia Nut Raw Cheese.


  • 1 1/2 cups basil (tightly packed)
  • 2 tablespoons pine nuts
  • 3/4 cup avocado (mashed)
  • 1 tablespoon lemon juice (freshly squeezed)
  • 1 tablespoon  yeast (nutritional)
  • 1-2 cloves garlic (raw)
  • 1/2 teaspoon salt (sea, or to taste)
  • 2 tablespoons water (if needed)

Steps to Make It

  1. Blend all ingredients together in a blender of food processor adding water as needed to reach your desired consistency.

  2. Adjust lemon juice and salt according to your tastes as well.