Yields: 4 servings

Prep time: 5 minutes


1 ripe large avocado, peeled, pitted, and diced

¼ cup fortified nutritional yeast

1 tsp fresh garlic, minced

1 can of artichokes, drained

1 cup fresh basil

juice of 1 lime

1 Tbsp olive oil

Water as needed

Salt and pepper to taste



  1. Combine avocado, basil, artichokes, nutritional yeast, and garlic in a food processor or blender. With machine running, slowly stream in the lemon juice, olive oil, and water as needed to achieve a smooth pesto. Puree until completely blended and creamy.
  2. Season with salt and pepper to taste.
  3. Store in an airtight container or sealed mason jar and refrigerate. Pesto is best if used within a few days, otherwise you can freeze it for several months.


Why it’s healthy:

  • This creamy pesto is indulgent without being overly rich, thanks to heart-healthy avocado and just a touch of olive oil. Also, since it uses a fresh avocado for its creamy consistency.
  • Heart-healthy since you are replacing your usual Parmesan cheese (saturated fat) with avocado and olive oil (unsaturated fats)
  • Vegan-friendly
  • Nutritional yeast: good source of complete protein and B-complex vitamins. It contains folates, thiamine, riboflavin, niacin, selenium and zinc. Just one serving (¼ C) provides 9 g of protein and 4 g of fiber.
  • Versatile recipe, you can also use it as a veggie dip or a sauce over grilled fish or chicken.
  • Important: Use soon after making it though, as the fresh avocado will go brown if it sits for too long.
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