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.

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
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.
- Add all the ingredients to a food processor and blend until smooth and creamy.
- 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!
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.
If you enjoy this recipe, I’d be thrilled if you could leave a Star Rating ⭐️ and share your thoughts in the comments below. Your feedback helps guide others to discover these delicious creations. Thank you so much for your support!
Storage & Leftovers
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.
Chili Avocado Pesto Frequently Asked Questions
The avocados should be soft but not mushy. It should yield to gentle pressure.
Add lemon juice to the pesto; it slows oxidation and keeps the green color bright.
Yes, but store it in an airtight container with a layer of plastic wrap on the surface.
Add more pasta water for a thinner sauce or less for a thicker consistency.
More Vegan Dips You Might Like
Easy Creamy all-in-one Avocado Chickpea Hummus
Recipe Card with Notes
Creamy Chili Avocado Pesto
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
- 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
The Nutritional information is an estimate and has been calculated automatically per serving, The amount of sodium depends on the salt used.
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