Traditional pesto is delicious, but it usually relies on pine nuts or walnuts, which can be a problem if you have allergies or simply don’t have them on hand. That’s where this Avocado Lemon Pesto (Nut-Free) comes in — a creamy, citrusy twist that delivers all the bright, herbaceous flavor you love, without the nuts.
This nut-free pesto gets its velvety texture from ripe avocado, paired with fresh basil and lemon juice for a refreshing, tangy finish. It blends together in just five minutes, making it a weeknight hero that’s perfect for tossing with gluten-free pasta, spooning over grilled chicken or steak, or even drizzling on roasted vegetables for a Whole30-friendly side.
Why You’ll Love Avocado Lemon Pesto
- Nut-free, allergy-friendly, and family-friendly
- Packed with fresh basil and bright lemon flavor
- Quick and easy — ready in under 5 minutes
- Versatile: perfect for pasta, vegetables, grilled meats, or salads
- Naturally gluten-free, dairy-free, and Whole30-compatible
Ingredients
- 2 cups fresh basil leaves, packed
- 1 cup avocado (about 1 large avocado, peeled and pitted)
- 1 cup water (adjust to desired consistency)
- ¼ cup fresh lemon juice (or up to ⅓ cup for a more citrusy flavor)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
Equipment You’ll Need
- High-speed blender or food processor
- Measuring cups and spoons
- Spatula
- Jar or container for storage
Instructions
Step 1: Blend the Ingredients
Add the fresh basil, avocado, water, lemon juice, salt, black pepper, and garlic powder to a high-speed blender or food processor.
Step 2: Blend Until Smooth
Blend on high until you get a smooth, creamy pesto. You may need to pause and scrape down the sides with a spatula. If the pesto seems too thick, add a bit more water, one tablespoon at a time, until your desired consistency is reached.
Step 3: Taste and Adjust
Taste the pesto and adjust seasoning if needed — you might want to add a touch more salt or extra lemon juice for brightness.
Step 4: Serve
Use immediately as a sauce over warm gluten-free pasta, spoon it over grilled chicken or steak, or toss it with steamed or roasted vegetables.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. For best results, press a piece of plastic wrap directly on top of the pesto to prevent browning.
Tips and Variations
- Add more herbs: Mix in fresh parsley or cilantro for a different herbal twist.
- Make it spicy: Add a pinch of red pepper flakes or a dash of hot sauce for some kick.
- Creamier: Blend in a splash of olive oil for extra richness.
- Lemon zest: Add a teaspoon of lemon zest for a more intense citrus note.
- Lower sodium: Reduce the salt if you prefer a lighter flavor.
- Green goddess vibe: Stir in a spoonful of chopped chives or green onions for extra freshness.
Storage Tips
- Refrigerator: Store the pesto in an airtight container for up to 3 days.
- Prevent browning: Press plastic wrap directly onto the surface of the pesto before sealing the container.
- Freezer: Freeze in an ice cube tray, then transfer the frozen cubes to a freezer bag for up to 2 months. Defrost in the refrigerator before using.
Serving Suggestions
This Avocado Lemon Pesto works beautifully with:
- Gluten-free spaghetti or penne
- Spiralized zucchini noodles
- Grilled shrimp or salmon
- Grilled chicken or steak
- Roasted cauliflower or broccoli
- As a spread on sandwiches or wraps
- Drizzled over grain bowls
Nutritional Information (approximate, per serving)
Servings: 4
- Calories: ~140
- Fat: 10 grams
- Carbohydrates: 10 grams
- Protein: 2 grams
Frequently Asked Questions
Can I use other greens instead of basil?
Yes, you can swap part of the basil for fresh spinach, arugula, or parsley for a slightly different flavor profile.
Will the avocado turn brown?
Over time, yes — avocado oxidizes naturally. That’s why pressing plastic wrap directly on top of the pesto helps preserve the bright green color.
Can I make this ahead?
Definitely. It stores well in the refrigerator for up to 3 days or frozen in cubes for up to 2 months.
Is this vegan?
Yes — this recipe is naturally vegan and dairy-free.
Can I serve this warm?
Yes, but don’t overheat it. If tossing with warm pasta, the residual heat is enough; otherwise, gently warm over low heat to avoid dulling the flavor.
Final Thoughts
This Avocado Lemon Pesto (Nut-Free) is a bright, creamy, and completely allergy-friendly alternative to traditional pesto. Its fresh basil, lemony tang, and rich avocado base make it a versatile addition to nearly any meal, whether you’re following a Whole30 plan, keeping things gluten-free, or just craving a new twist on classic pesto.
If you give this pesto a try, I’d love to hear how you used it — maybe as a pizza sauce, a sandwich spread, or tossed with roasted veggies. Enjoy every fresh, vibrant bite!
Avocado Lemon Pesto (Nut-Free)
Ingredients
- 2 cups fresh basil leaves packed
- 1 cup avocado about 1 large avocado, peeled and pitted
- 1 cup water adjust to desired consistency
- ¼ cup fresh lemon juice or up to ⅓ cup for a more citrusy flavor
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
Instructions
Step 1: Blend the Ingredients
- Add the fresh basil, avocado, water, lemon juice, salt, black pepper, and garlic powder to a high-speed blender or food processor.
Step 2: Blend Until Smooth
- Blend on high until you get a smooth, creamy pesto. You may need to pause and scrape down the sides with a spatula. If the pesto seems too thick, add a bit more water, one tablespoon at a time, until your desired consistency is reached.
Step 3: Taste and Adjust
- Taste the pesto and adjust seasoning if needed — you might want to add a touch more salt or extra lemon juice for brightness.
Step 4: Serve
- Use immediately as a sauce over warm gluten-free pasta, spoon it over grilled chicken or steak, or toss it with steamed or roasted vegetables.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. For best results, press a piece of plastic wrap directly on top of the pesto to prevent browning.
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