Quick & simple vegan, nut free basil pesto

Quick & simple vegan, nut free basil pesto

Currently cooking from: Puerto Viejo, Costa Rica
Serves: 2
Prep time: 2 minutes
Total cost: under $1 per serving
Budget leftover for beer: $19.00


  • 20-25 basil leaves - $0.50
  • 2 cloves of garlic- minced- $0.05
  • 1/2 avocado- $0.25
  • 5-6 tbsp of olive oil (depending on desired consistency)
  • salt & pepper to taste


  1. Blend all ingredients in blender until you achieve desired consistency)
  2. Serve & Enjoy

note: I like mine to be a bit more oily if using as a pasta sauce, and generally a bit thicker if using as a spread or dip.

serving recommendations: I enjoy using pesto on zucchini noodles, but can be used as a dipping sauce for vegetables & breads, or as a spread on sandwiches etc. Try adding some mayo to create a yummy dipping sauce for potatos wedges or french fries or add on top of some toast under a fried egg! So many options!!

Meagan Boudreau

Meagan Boudreau

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