Avocado Pesto – Vegan Recipe

This avocado pesto is really quick and easy to make. I ate it with spaghetti for lunch, and then by the spoonful after my plate was empty. Pesto is essentially greens + nuts + oil. Some people add cheese, but you don’t need it, because dairy production is cruel and nothing tastes as good as animal rights feel (see what I did there?). Once you grasp this (greens + nuts + oil = pesto), you will find it increasingly easy to make fresh pesto when the occasion calls for it. I added avocado to this because I didn’t have that much oil to hand and I did have some rapidly ripening avocados. The avocado made it very creamy and the flavors mingled like your favourite party guests – and it also brightened up a grey Berlin winter day.

Shout out to a dear friend of mine Carol, who literally spoon fed me my first taste of avocado back in 2003!


Equipment you will need:

  • blender / food processor.
  • knife and cutting board.
  • spoon to scoop out the avocado.
  • garlic crusher (or a fork in a pinch).


Note on ingredient amounts: I didn’t actually measure when making this, so these measurements are an estimation. Please keep an eye on the consistency and taste throughout.

  • 2 x large ripe avocados, flesh scooped out. (if you avocados are not ripe yet, put them next to some bananas and be patient.)
  • 3 x garlic cloves, crushed.
  • lemon juice, at least one lemon or 4 tbsp.
  • 100g rucola / rocket / argula
  • 50g basil (optional, just add more rucola if you don’t have basil to hand)
  • 100g ground almonds
  • 50g walnuts
  • 2 tbsp cold pressed olive oil
  • sea salt to taste
  • dash of walnut oil (optional)
  • finely sliced red hot chili pepper (optional)
  1. Place the avocado flesh in a blender, add all the other ingredients, except for the olive oil and pulse until every ingredient has become acquainted with each other but retains it’s own shape.
  2. Taste with a teaspoon and decide if you need to add more of anything. If it is too fluid in consistency add more ground almonds.
  3. Pour the olive oil in and pulse until the pesto is smooth enough.
  4. Serve it with spaghetti, on bread, as part of a salad, or simply eat it with a spoon. Should be served and eaten immediately as avocado discolours quickly. Shouldn’t be a problem though.


walnut parsely pesto vegan

Note: If you don’t have a blender, but do have a pestle and mortar, then you should already know what do do! To the left is some walnut parsley pesto I made by hand. It was tasty, however it definitely involved some physical labour.

Recipe // Little Vegan Snowballs

Vegan, raw, dessert, coconut, almond, energy, dessert, energy bar, dates, almond
These little vegan snowballs are super easy and quick to make and pleased not only my palate, but that of DM’s. And the only ingredients are dates, ground almonds and coconut.

If you are from Ireland or the UK (and maybe elsewhere) you might know snowballs as a Christmas treat – a coconut covered chocolate ball with this white filling that was a) delicious b) disgusting c) mysterious. Well if your frame of reference with regards to coconut is as limited as mine (I think coconut milk was the first nut milk I heard of and I remember thinking – coconut cows?) then these are a little bit like snowballs. Yeah?

I don’t use measurements as much as I should I’ve just gotten so used to working with consistencies.


Ingredients: dates, ground almond, dessicated coconut.

Wash your hands. Take about two handfuls of dates. Remove the stone and chop them quite finely. Blend with about the same amount of warm water until you have a porridge-like consistency. Stir in roughly the same amounts of ground almond and dessicated coconut until the mixture has firmed up and stays on the spoon.

Fill a bowl with dessicated coconut. Roll the mixture into a little ball. Then roll the ball in the coconut bowl so that it is completely covered with dessicated coconut. Pop it into your mouth. Isn’t that delicious?

Continue rolling the mixture into little balls and covering with coconut. It works best if you place the little balls on a flat board but a big plate will do aswell. Place in the fridge to chill before eating.

Let me know how you get on!