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. 😋
- 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
- 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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