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Home » Appetizers » Avocado Lemon Basil Pesto

Avocado Lemon Basil Pesto

Last Updated August 23, 2015. Originally Posted August 24, 2015 By Kristina Sloggett 38 Comments

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Avocado Lemon Basil Pesto – this quick and easy pesto sauce brings bright flavor and vibrant color – use as a dip or a spread, and over fresh pasta!

Avocado Lemon Basil Pesto @spabettie

I have been craving pasta lately, but still want light and fresh flavors that aren’t always associated with a pasta craving.

Picking fresh tomatoes and basil from the garden, and whipping up a simple lemon basil pesto to drop fresh cooked pasta and tomatoes in – craving satisfied.

Avocado Lemon Basil Pesto @spabettie

My friend Kathy Hester’s latest book hits shelves next week – September 1 – and I was lucky to receive an advance copy to review and cook from. The Easy Vegan Cookbook is a must-have cookbook for vegans with families, busy schedules, limited budgets and hearty appetites for healthy food that simply tastes good.

Packed with 80 recipes, The Easy Vegan Cookbook shows us how to make vegan food that is fast, easy and flavorful. From Veggie Potpie Pasta and Red Curry Peanut Noodles to Veggie Vodka Sauce Pasta and One-Pot  Vegetable Lo Mein, my pasta cravings are more than covered.

For midday mealtime, Sloppy ‘Shrooms and All Natural Carrot Dogs are a fun lunch option. Next up on my list are the Spicy Cauliflower Po’ Boy and the Drunken Sweet Potato BBQ. It is like Kathy was thinking of me with those recipes. There is something for every taste and craving in this book.

With Pecan Coconut Chocolate Chip Bars and Orange Chocolate Mousse Parfait, desserts are approachable and amazing, too.

Easy Vegan

This recipe for Avocado Lemon Basil Pesto could not be easier. In the time it takes to boil water and cook pasta noodles, you can quickly make the pesto in your blender. Five ingredients plus water, salt, and pepper, whipped to a smooth sauce with time to spare.

Avocado Lemon Basil Pesto @spabettie

Avocado Lemon Basil Pesto

Don’t let the specialty basil intimidate you. If you don’t have lemon basil, you can use regular basil and add lemon zest, extra lemon juice or another lemony herb like lemon verbena or lemon balm. This rich, creamy pasta sauce comes together in minutes and has a bright lemon and herb flavor.

YIELD: 3-4 servings, recipe doubles easily

dairy, egg, soy and gluten free, vegan

INGREDIENTS:

1 medium ripe avocado
1/2 cup (12 g) fresh lemon basil (or substitute regular basil)
1 (2- to 4-inch [5- to 10-cm]) sprig fresh thyme
1 tablespoon (3 g) fresh oregano leaves
1 tablespoon (15 ml) lemon juice
1/2 teaspoon salt, to taste
Pepper, to taste
1/4 cup (59 ml) water plus more if needed

INSTRUCTIONS:

Scoop out the avocado. Put the avocado flesh, lemon basil, leaves from the thyme and oregano, lemon juice, salt and water in a blender and blend well until the herbs are puréed.

If the purée is still too thick, add 2 more tablespoons (30 ml) of water and blend again. Toss with the cooked whole-wheat angel-hair pasta.

Per serving: Calories 94.4, protein 2.1 g, total fat 8.7 g, carbohydrates 5.5 g, sodium 0.2 mg, fiber 5.5 g

Avocado Lemon Basil Pesto @spabettie

So fresh and flavorful, in about fifteen minutes!

 

reprinted from The Easy Vegan Cookbook copyright © 2015 by Kathy Hester. published by Page St. Publishing. book photos by Ann Oliverio.

 

 

printable recipe:

 

5.0 from 3 reviews
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Avocado Lemon Basil Pesto
Author: Kathy Hester
Recipe type: sauce
Cuisine: dairy, egg, soy and gluten free, vegan
Serves: 3-4 servings, recipe doubles easily
 
Don’t let the specialty basil intimidate you. If you don’t have lemon basil, you can use regular basil and add lemon zest, extra lemon juice or another lemony herb like lemon verbena or lemon balm. This rich, creamy pasta sauce comes together in minutes and has a bright lemon and herb flavor.
Ingredients
  • 1 medium ripe avocado
  • ½ cup (12 g) fresh lemon basil (or substitute regular basil)
  • 1 (2- to 4-inch [5- to 10-cm]) sprig fresh thyme
  • 1 tablespoon (3 g) fresh oregano leaves
  • 1 tablespoon (15 ml) lemon juice
  • ½ teaspoon salt, to taste
  • Pepper, to taste
  • ¼ cup (59 ml) water plus more if needed
Instructions
  1. Scoop out the avocado. Put the avocado flesh, lemon basil, leaves from the thyme and oregano, lemon juice, salt and water in a blender and blend well until the herbs are puréed.
  2. If the purée is still too thick, add 2 more tablespoons (30 ml) of water and blend again. Toss with the cooked whole-wheat angel-hair pasta.
  3. Per serving: Calories 94.4, protein 2.1 g, total fat 8.7 g, carbohydrates 5.5 g, sodium 0.2 mg, fiber 5.5 g
3.3.3077

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Filed Under: Appetizers, Books, cookbook review, Dinner, Gluten Free, Meatless Monday, recipes, summertime, Vegan

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Comments

  1. oh Holland says

    August 27, 2015 at 3:47 pm

    Not much of a cook, but I *can* stir, and this is a delectable, doable dish for the likes of me. I even bought a basil plant today with this recipe in mind.

    Reply
  2. Sippitysup says

    August 26, 2015 at 8:21 am

    The versatility of avocados never ceases to amaze me! GREG

    Reply
  3. Trish says

    August 26, 2015 at 8:20 am

    Oh my goodness this sounds KILLER! Love the addition of the herbs. 🙂

    Reply
  4. Tracy says

    August 25, 2015 at 7:52 pm

    Made this tonight – everyone loved it,including the very non veg son! Thanks for another great recipe!

    Reply
    • Kristina Sloggett says

      August 25, 2015 at 9:30 pm

      awesome, Tracy – so happy everyone liked it, that’s a win!

      Reply
  5. Lucy says

    August 25, 2015 at 5:45 pm

    I was just sent a copy of this cookbook! I can’t wait to try some of the recipes. This one looks delicious!

    Reply
    • Kristina Sloggett says

      August 25, 2015 at 6:44 pm

      you’ll love the book, Lucy! and yes, this one will definitely be a repeat often here, so easy!

      Reply
  6. Elle says

    August 25, 2015 at 2:31 pm

    This looks simple and fabulous. Definitely trying this sauce! Thanks.

    Reply
    • Kristina Sloggett says

      August 25, 2015 at 6:45 pm

      enjoy, Elle! we are loving this one!

      Reply
  7. Julia says

    August 25, 2015 at 11:26 am

    I love that you used avocado in this pasta. That is such a great idea and I bet it adds a creamy texture!

    Reply
    • Kristina Sloggett says

      August 25, 2015 at 6:46 pm

      very nice texture, Julia! and so flavorful…

      Reply
  8. Bianca says

    August 25, 2015 at 11:16 am

    I got Kathy’s book to review as well, and I can’t wait to get started. Probably definitely making the carrot dogs! This sauce sounds great. What kind of pasta did you use? It looks so fun!

    Reply
    • Kristina Sloggett says

      August 25, 2015 at 6:47 pm

      I will be making those dang dogs soon 😉 the pasta… I don’t even recall what the name of the noodle shape is, it was a fun one from our local market. kinda like a penne with a curly edge to it!

      Reply
  9. Joanie @ Zagleft says

    August 25, 2015 at 8:43 am

    I love lighter sauces with pasta, especially this time of the year. This pesto sounds so easy and looks so creamy and delicious.

    Reply
    • Kristina Sloggett says

      August 25, 2015 at 8:52 am

      SO easy, Joanie! the pasta took longer to cook 😉 and yep, this is a perfect dish for still summer (YES we are STILL in summer, HA!).

      Reply
  10. Laura @ Sprint 2 the Table says

    August 25, 2015 at 8:10 am

    Vegas is going to love you. I swear she’d eat pasta for every meal if she could. Not that I’d ever kick it out of bed…

    Reply
    • Kristina Sloggett says

      August 25, 2015 at 8:52 am

      I would too, Vegas. I. would. too.

      Reply
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welcome! I’m Kristina

I am a voracious reader and chickpea eater. also known as spabettie.

using my extensive culinary training and work in the industry, I have been creating vegan recipes for more than a decade.

at spabettie, you will find easy and appealing plant based recipes - vegan, gluten free, and full of vibrant flavor.
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