Creamy avocado pesto that is vegan, oil free, and contains 550 calories per serving. A plant based pesto recipe done in just 20 minutes.
Today, I would like to share a very healthy and frugal dinner meal for a whole food plant based diet. There is no oil added to the meal and you can leave out the salt.
This recipe is also great for weight loss as it is high in protein and filling. It will fuel and restore your body with important vitamins and minerals and it is great if you are on a budget.
Creamy Avocado Pesto Nutrition
One serving of this meal contains 557 calories, 100 g carbs, 18 g fiber, 10 g fat, and 23.5 g plant based protein. This meal is high in fiber and protein and will fill and fuel you for a long time.
It is also high in B-vitamins, vitamin C, K, iron, magnesium, and zinc. The avocado pesto pasta meal is all around a nutritious, healthy vegan dinner or lunch option.
Vegan Pesto Recipe Instruction
You can use this fresh avocado pesto over spaghetti or any other pasta. Use whole wheat pasta for the whole food plant based diet or gluten free options. I like to add some diced tomatoes but you can experiment with adding different fresh vegetables to the meal. You can also use it as a spread or dip.
It is best to use fresh basil leaves to enhance the pesto flavor. One recipe makes 8 cups and one serving equals 2 cups of food. This meal can be eaten cold and therefore makes a great to-go meal. Meal prep this ahead of time and store in the fridge for up to 3 days.
To get started, cook the spaghetti according to the package. While the spaghetti cooks, make the pesto and dice the tomatoes. To make the pesto, combine avocado, basil, nuts or seeds, garlic, salt, water, and lemon juice into a blender and mix until smooth. Add more water if necessary.
Add the rinsed chickpeas, diced tomatoes, and pesto into a large bowl. Once the pasta is cooked, drain it and add it to the bowl. Mix everything to combine.
You can also blend the chickpeas into the pesto if you like.
- 1 can chickpeas
- 1 avocado
- 15-20 basil leaves (small, or one pack of 0.5 oz.)
- 1 tbsp pine nuts (or pepitas, or sunflower seeds)
- 3 cloves garlic
- 1/2 tsp salt
- 2-4 tomatoes
- 1 lemon (juice)
- 1/2 cup water
- 12 oz. spaghetti (whole wheat or gluten free)
- Cook the spaghetti according to the package.
- Drain the chickpeas and rinse. You can add the chickpeas to the meal, or you can blend them into the pesto sauce.
- Cut up the avocado, remove the core and scoop the avocado into a food processor. Add basil, nuts or seeds, garlic, salt, water, and lemon juice into a blender and mix until smooth. Add more water if necessary.
- Dice the tomatoes and add them with the pesto and chickpeas in a large bowl.
- Drain the spaghetti and add it to the bowl. Mix everything to combine. The whole recipe makes 8 cups. One serving equals 2 cups.
Amount Per Serving: Calories: 557Total Fat: 10.6gCarbohydrates: 100gFiber: 18gProtein: 23.5g