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1. May 2017 no comments Organic Cooking Recipes


We are big pesto fans and we all know normally it comes very rich in oil. When we saw this recipe we felt in love with it. It is vegan, oil-free, soo delicious and is made in minutes. Enjoy this wonderful and healthy recipe.

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1/4 of an avocado
1 garlic clove
1 tablespoon nutritional yeast
1 heaping handful of basil leaves – approximately 1 cup
3 to 4 tablespoons of water
Salt and pepper to taste if desired



  1. Put the avocado, basil, garlic, and yeast in a food processor or blender and blend. Add the water 1 tablespoon at a time until you get the desired consistency. Add salt and pepper if you like.
  2. Enjoy!
  3. Notes:
  • To preserve the remaining portion of the avocado – squeeze some lime juice on the rest of the avocado and seal it up tight with plastic wrap. It will stay fresh for the next day and you can use it for guacamole, or a sandwich, or a salad, or just eat it as is with a little balsamic vinegar drizzled on top. If it turns slightly brown overnight, just slice off the top. No big deal. You could also just mash the avocado, mix in a bit of lime juice, put it in an airtight container, put a layer of plastic wrap on the avocado and then put a bit of water on the plastic to prevent air from oxidizing it, cover it and keep it in the fridge for up to three days.
  • To make a large batch of pesto – use the entire avocado, add two to three tablespoons (taste and add to get the right amount) of nutritional yeast, two to three (add and taste so it’s not overpowering) garlic cloves, three heaping handfuls of basil leaves, and as much water as it takes to whip it into the perfect texture.


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