Avocado Basil Pesto

Avocado Basil Pesto

A creamy twist on classic pesto, blending ripe avocado with fresh basil and garlic.

Total 10 min Makes 16 oz Calories 160/serving

Dietary

Vegetarian, Keto, Wheat free, Halal, Kosher, Kosher for passover

Allergens

Dairy, Tree nuts

This pesto swaps some of the olive oil for ripe avocado, creating a thick, creamy sauce with bright basil flavor and a silky texture. Toss it with warm pasta, spread it on sandwiches, or use it as a dip for vegetables and crackers. It comes together in minutes with no cooking required.

Ingredients

  • 1 ripe avocado, pitted and peeled
  • 2 cups fresh basil leaves, packed
  • 1/2 cup grated Parmesan cheese
  • 1/3 cup pine nuts
  • 3 garlic cloves, peeled
  • 1/3 cup olive oil
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2-4 tablespoons water, as needed to adjust consistency

Method

  1. In a dry skillet over medium heat, toast the pine nuts for 2 to 3 minutes, shaking the pan frequently, until lightly golden and fragrant. Remove from heat and let cool slightly.

  2. In a food processor, combine the toasted pine nuts, garlic cloves, and basil leaves. Pulse several times until coarsely chopped.

  3. Add the avocado, Parmesan cheese, lemon juice, salt, and pepper to the food processor. Pulse until mostly smooth, scraping down the sides as needed.

  4. With the processor running, slowly drizzle in the olive oil until the pesto is smooth and creamy.

  5. Add water, 1 tablespoon at a time, pulsing between additions, until the pesto reaches your desired consistency.

  6. Taste and adjust seasoning with additional salt and pepper if needed. Transfer to a jar and press plastic wrap directly onto the surface to limit browning. Refrigerate until ready to use.

Rate this recipe

★ 4.2 (1)

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    Avocado Basil Pesto

    This pesto swaps some of the olive oil for ripe avocado, creating a thick, creamy sauce with bright basil flavor and a silky texture. Toss it with warm pasta, spread it on sandwiches, or use it as a dip for vegetables and crackers. It comes together in minutes with no cooking required.

    10 min 16 oz 160 cal

    Ingredients

    • 1 ripe avocado, pitted and peeled
    • 2 cups fresh basil leaves, packed
    • 1/2 cup grated Parmesan cheese
    • 1/3 cup pine nuts
    • 3 garlic cloves, peeled
    • 1/3 cup olive oil
    • 2 tablespoons fresh lemon juice
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 2-4 tablespoons water, as needed to adjust consistency

    Method

    1. 1

      In a dry skillet over medium heat, toast the pine nuts for 2 to 3 minutes, shaking the pan frequently, until lightly golden and fragrant. Remove from heat and let cool slightly.

    2. 2

      In a food processor, combine the toasted pine nuts, garlic cloves, and basil leaves. Pulse several times until coarsely chopped.

    3. 3

      Add the avocado, Parmesan cheese, lemon juice, salt, and pepper to the food processor. Pulse until mostly smooth, scraping down the sides as needed.

    4. 4

      With the processor running, slowly drizzle in the olive oil until the pesto is smooth and creamy.

    5. 5

      Add water, 1 tablespoon at a time, pulsing between additions, until the pesto reaches your desired consistency.

    6. 6

      Taste and adjust seasoning with additional salt and pepper if needed. Transfer to a jar and press plastic wrap directly onto the surface to limit browning. Refrigerate until ready to use.