Avocado Pesto sauce is a fun alternative to classic pesto. The avocados create a rich and creamy texture while the basil, lemon and garlic flavors really make the pesto pop! So easy to make in just 15 minutes.
Avocado Pesto Recipe
Avocado Pesto is a slightly healthier take on classic pesto sauce. We leave out the parmesan cheese and cut way down on the amount of olive oil used, instead adding avocado to the mix. You get the same great texture and maybe even better tasting results. All you have to do is blend everything together and the pesto is ready in mere minutes. The hardest part of the process is peeling your garlic and keeping your avocados ripe long enough to use them! And if you’re looking for the perfect spring or summer potluck dish, try using this pesto sauce on my Pesto Tortellini Salad!
Looking for more meal ideas on the lighter side? Try this savory One Pot Spring Veggie Pasta or citrusy Spring Chickpea Soup.
My Pesto is too Thick for My Liking, What Can I do?
If you’ve added a little too much avocado or the sauce in general is just a little too thick, add cold water when blending. Start with a tablespoon or two and add more as you go until you reach the desired consistency for your dish. You could try olive or avocado oil as well. Just be careful because you can always add more liquids, but you can’t take them out once they’re in there!
How To Make Avocado Pesto
- Blend. Using a food processor (a blender may work in a pinch), add the pine nuts, olive oil, packed basil, peeled garlic, lemon juice, salt, and pepper then blend until smooth.
- Add the avocado. Scoop a whole avocado into the processor and blend again until smooth. Add another half (or a whole) avocado to the mix if needed and blend again until smooth.
- Adjust seasonings. Add more salt and pepper or any other seasonings you prefer to add to the taste of the sauce.
- Serve. Toss with pasta and enjoy fresh with a sprinkle of freshly grated parmesan cheese or store for later!
Storing Avocado Pesto
Store any leftover pesto in an airtight container in the fridge for up to 3 days. You can also freeze this pesto for up to 3 months. It’s a great, easy little dish to keep on hand!
Serving Suggestions
Looking for a few ways to utilize this pesto? Try tossing it with veggies and adding sliced cherry tomatoes and the protein of your choice for a quick dinner or lunch. You can also use it as a veggie dip. Spread it on toast or slices of a baguette for breakfast or as a snack or use it as a condiment on sandwiches and wraps to add amazing flavor! Pesto doesn’t have to just be for pasta, get creative with it!
Ingredients Notes for Avocado Pesto
- Basil – Fresh basil adds an amazing flavor to this dish. Pack that cup full before adding it to your processor.
- Pine Nuts – If you don’t have pine nuts available, you can substitute walnuts or hemp seeds.
- Garlic – No need to dice your garlic for this recipe but it does need to be peeled before blending.
- Seasonings – While this recipe keeps it simple with just a dash of salt and pepper, feel free to add your own seasonings like onion powder, Italian seasoning, white pepper, and even extra garlic powder.
- Protein Options – Grilled steak or baked chicken or would go wonderfully with this sauce. Or if you’re just looking to keep things simple and add a little crunch, try some crumbled bacon over top.
Enjoy!
~Nichole
Avocado Pesto
Ingredients
Instructions
- Add the basil, pine nuts, olive oil, garlic, lemon juice, salt, and pepper to a food processor and blend until smooth.
- Scoop an avocado into the food processor and blend until smooth then taste and add another half or whole avocado if needed.
- Adjust salt to taste then toss with pasta or store in an airtight container in the fridge for up to 3 days.
