Raw Vegan Pesto! A delicious blend of fresh basil and greens with just the right amount of lemon & garlic. This is the perfect pesto to put on raw or cooked vegan pizza, zoodles aka zucchini noodles, pasta, sandwiches, wraps, and more!
I first shared my pesto recipe when I started this blog in my post Zucchini Noodles with Avocado Pesto and Cauliflower Rawmesan but it was time for an update! It was a nice reminder of how far I’ve come and (hopefully) how much I’ve improved at writing and sharing recipes. 
This is full of fresh herbs and greens which you can change up seasonally. Today I used fresh shiso and baby kale from my garden, however, in springtime I might use garlic scapes, carrot tops, or ramps. I like my pesto with a lot of bite so one of my favorites to include is arugula, but if you like your pesto more mild then use spinach or chard.
The avocado is a sneaky substitute for oil in this recipe, it adds some healthy fat and acts as a binder while being a whole food ingredient. What are your favorite ways to use pesto? Watch the video above to see how I use it to make a raw vegan pesto pizza, YUM. 
Pesto Sauce
Ingredients
- 1 cup fresh basil
- 2 cups fresh greens
- 1 cup zucchini
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp sea salt
- 2 garlic cloves
- 1 lemon, juiced
- 1 avocado
Instructions
- Add everything but avocado to the blender. Blend with tamper until smooth.
- Add in the avocado and pulse to combine. Don't overmix or the texture will be mousse-like.
- Serve on pizza, pasta or whatever you like. Enjoy!
If you make my raw vegan pesto, share a picture on Instagram and tag me @CultivatorKitchen and use the hashtag #culivatorkitchen so I see!
And don’t forget to subscribe to my YouTube channel for a lot more regular content, recipes, and sustainable living & vegan homesteading tips: Subscribe to Cultivator Kitchen on YouTube.
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