Creamy Chili Avocado Pesto

This Creamy Chili Avocado Pesto is one of my go-to green sauces when I need something quick, flavorful, and satisfying. It takes just 5 minutes to whip up and requires only a handful of fresh ingredients.

A creamy and vibrant chili avocado pesto served in a white bowl on a rustic wooden board, accompanied by crispy golden crostini. The pesto has a rich green hue with flecks of spices, spread onto the bread slices. A knife with a generous dollop of pesto rests on the board, while a red chili pepper and fresh parsley adds to the scene.

Whether you’re tossing it with Whole Wheat Pasta spreading it on toast, adding it to Pan-Fried Crispy Potatoes, or using it as a dip, this spicy vegan avocado pesto is both versatile and nourishing.


Why Homemade Pesto is the Best


There’s something deeply satisfying about making pesto from scratch. Classic pesto usually consists of fresh basil, pine nuts, garlic, and olive oil, but this avocado twist takes things up a notch! Adding ripe avocados makes it extra creamy, while a small red chili pepper adds a gentle heat that balances the richness.


If you’re craving a quick, nutritious meal, this chili avocado pesto is perfect. One thing for sure, though, is no kissing your partner after or taking a visit to the dentist because you’re going to smell a little garlic for sure. Leaving out garlic is always optional, or slightly toasting it beforehand.

I love serving it with pasta, but it also works beautifully as a sandwich spread dip just like my Black Garlic Vegan Pesto, dip. You might also like to drizzle it over a Roasted Vegetable salad or dunk those Tikka Masala Sweet Potato Chips into it.

Looking for more pasta inspiration? Check out my Italian Pasta, Easy Minestrone Soup, or Chickpea and Vegetable Lasagna for more delicious ideas!


Why You’ll Love This Recipe


Minimal Ingredients – Just eight simple ingredients – fresh basil, fresh parsley, nutritional yeast, olive oil, pine nuts, garlic, avocado, and chili pepper – are all you need!

Super Quick and Easy – This pesto comes together in under 5 minutes.

Homemade is always the best – Fresh, homemade pesto beats anything store-bought, and this dairy-free, gluten-free, and plant-based version is just as rich and cheesy thanks to nutritional yeast.


Ingredients and Swaps

Flat lay of chili avocado pesto ingredients on a marble surface, labeled with text. Ingredients include avocado, chili pepper, fresh basil, fresh parsley, pine nuts, olive oil, oat milk, nutritional yeast, garlic cloves, and salt, all arranged in small bowls and bunches


Fresh basil leaves – The star ingredient! Use plenty of fragrant basil for a rich, herbaceous flavor. If you’re lucky enough to have a plant on your terrace, even better still, it’ll be fresher and more flavorful!


Extra virgin olive oil – Gives the pesto a smooth, luscious texture. If you prefer, you can swap out some olive oil for water.


Nutritional yeast – The perfect substitute for Parmesan, giving a naturally cheesy umami depth.


Pine nuts – Lightly toasted for extra nuttiness. If you’re out of pine nuts used in traditional pesto, walnuts, almonds or cashews make a great alternative.


Garlic cloves –
Raw for a punchy flavor, or lightly toasted for a mellower taste.


Ripe avocados – Hass avocados work best for their creamy texture. Avoid overly sweet or oily varieties.


Small red chili pepper – Adds a gentle heat, but you can adjust the spice level to your preference by using more or less of the seeds.

Find the complete list of ingredients, quantities, and instructions in the  PRINTABLE recipe card at the end of this post.


Optional Variations

  • Extra Spicy – Add more chili, or stir in some red pepper flakes.
  • Nut-Free – Swap pine nuts for sunflower or sesame seeds.
  • Extra Spicy – Add more chili, or stir in some red pepper flakes or cayenne pepper.
  • Lighter Vesion – Replace part of the olive oil with vegetable broth or water for a lower-fat option.
  • Using Seasonal Ingredients – This recipe is perfect for adapting to seasonal ingredients. Try adding fresh spinach in the winter or kale in the summer for a slight twist.


How to Make It

  • Chop up the red chili peppers to use for blending and remove some of the seeds.
A chili pepper is being chopped into small pieces on a wooden chopping board. The seeds from the inside if the epper are set aside.
  • Add all the ingredients to a food processor and blend until smooth and creamy.
Chili Avocado Pesto in a blender ready to be blended
  • Taste and adjust by adding a little salt, extra chili for extra flavor, or more liquid for a thinner consistency
  • Enjoy it immediately, or store it for later!
Chili Avocado Pesto in a Blender blended up

Recommended Tools


For this recipe, a food processor or high-powered blender works best to create a smooth pesto sauce. A good pasta pot and a colander for draining the pasta are also essential.


Pro Tips!


Caution with handling chili peppers – Wear gloves or wash your hands thoroughly after handling chili to avoid irritation. Touching your eyes or face afterward can burn! You can also remove most of the seeds to control the heat level.

Pesto Color change -If you’re not using all your pesto right away, drizzle a thin layer of olive oil or lemon juice over the top before storing it in an airtight container. This prevents oxidation and keeps the pesto green and fresh, something I often forget but it`s good to know the pesto does not lose its nutrients, just because it turns dark.

If you want your pesto to have a richer flavor, you can lightly toast the pine nuts, and cashews almonds before blending.


Storage & Leftovers

A small glass bowl of creamy chili avocado pesto with a basil leave on the top


Refrigerate – Store in an airtight container for up to 4 days.


Freezing Tip – You can freeze the pesto in ice cube trays for easy portioning, just pop out a cube whenever you need a quick sauce.

Glass bowl filled with chili avocado pesto, garnished with fresh basil leaves. A red chili pepper rests on a beige linen cloth, while a spoonful of nutritional yeast is placed nearby, adding to the rustic presentation.

Chili Avocado Pesto Frequently Asked Questions

How ripe should the avocados be?

The avocados should be soft but not mushy. It should yield to gentle pressure.

How do I keep the avocado pesto from turning brown?

Add lemon juice to the pesto; it slows oxidation and keeps the green color bright.

Can I make the pesto in advance?

Yes, but store it in an airtight container with a layer of plastic wrap on the surface.

How can I adjust the consistency of the pesto?

Add more pasta water for a thinner sauce or less for a thicker consistency.

Blacl Garlic Vegan Pesto

Spinach and Pistachio Hummus

Beetroot Hummus in 5 Minutes

Roasted Red Pepper Hummus

Easy Creamy all-in-one Avocado Chickpea Hummus


Recipe Card with Notes

A creamy chili avocado pesto served in a white bowl on a rustic wooden board, accompanied by crispy golden crostini. The pesto has a rich green hue with flecks of spices, spread onto the bread slices. A knife with a generous dollop of pesto rests on the board, while a red chili pepper and fresh parsley adds to the scene.

Creamy Chili Avocado Pesto

ThisCreamyChili Avocado Pestois one of my go-to green sauces when I need something quick,flavorful, and satisfying. It takes just 5 minutes to whip up andrequires only a handful of fresh ingredients.
by Julie Anne Jenks
Prep Time 4 minutes
Total Time 5 minutes
Course appetizer, condiments, dressings, sauces
Cuisine italian cuisine, Mediterranean, Vegan
Servings 4 servings
Calories 400 kcal

Equipment

Ingredients   

  • Handful of fresh basil
  • 2 ripe avocados
  • 2 garlic cloves
  • 25 g pine nuts
  • 70 ml virgin olive oil
  • 25 ml vegetable milk
  • Salt to taste
  • Fresh parsley
  • 3 tbsp nutritional yeast
  • 1 small chili pepper optional for spice

Watch me Make it (Video)

Instructions  

  • Take one small chili pepper and chop it into small pieces. Remove most of the seeds and set aside to use later in an additional recipe.
  • Combine the avocados, pine nuts, nutritional yeast, salt, chili pepper peel and a few of the seeds, basil leaves, fresh patrley, oat milk and garlic cloves in a food processor and blend for a minute or two until creamy.
  • Taste and adjust by adding a little salt, extra chili for extra flavor, or more liquid for a thinner consistency
  • Serve with crispy bread, spread it on toast or mix it into your Whole Wheta Pasta.https://dishingoutplants.com/whole-wheat-pasta-pesto/

Notes & Suggestions

TOP TIPS
  • Caution with handling chili peppers – Wear gloves or wash your hands thoroughly after handling chili to avoid irritation. Touching your eyes or face afterward can burn! You can also remove most of the seeds to control the heat level
 
  • Pesto Color change -If you’re not using all your pesto right away, drizzle a thin layer of olive oil or lemon juice over the top before storing it in an airtight container. This prevents oxidation and keeps the pesto green and fresh, something I often forget but it`s good to know the pesto does not lose its nutrients, just because it turns dark.
 
  • If you want your pesto to have a richer flavor, you can lightly toast the pine nuts, and cashews almonds before blending.

Nutrition Profile

Serving: 1serving | Calories: 400kcal | Carbohydrates: 1g | Protein: 6.3g | Saturated Fat: 4.8g | Polyunsaturated Fat: 6.5g | Monounsaturated Fat: 26.5g | Fiber: 8.3g | Sugar: 1.3g | Vitamin C: 19.2mg | Calcium: 47mg | Iron: 2mg

The Nutritional information is an estimate and has been calculated automatically per serving, The amount of sodium depends on the salt used.

Share on Facebook Pin Recipe
Tried This Recipe?Mention @dishingoutplants on Instagram or tag #dishingoutplants

Let`s Connect!

Find me on social media platforms here:

Instagram

Facebook

YouTube

Pinterest

Tiktok

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.