Avocado Pesto Dip

Prep Time 5 min Serves About 2 cups     adjust servings


  • 2 avocados
  • 15 basil leaves
  • 1 1/2 cups loosely packed spinach
  • 1/4 cup nutritional yeast (see notes)
  • 2 T chopped parsley
  • 2 garlic cloves
  • salt to taste


  1. In a food processor , combine the avocado, basil and spinach until smooth.
  2. Then add in the nutritional yeast, parsley, garlic and salt and pulse until everything is smooth.
  3. If you don't want the avocado to brown, you can squirt a little lemon juice onto it.
  4. Store the dip in an airtight container in the fridge. It should last 4 days. You may be able to freeze it for longer .


Recipe Notes

In case you were wondering, nutritional yeast is different from bread yeasts. It adds a nutty and cheesy flavor. If you don't want to use it, you can omit it, but I suggest adding a 1/4 nuts instead. Enjoy!

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