About this recipe
Avocado pesto is a delicious spin on classic pesto sauce. It’s made with fresh ingredients like avocados, basil, garlic, olive oil, pumpkin seeds (pepitas), or pine nuts. The avocados add a creamy texture and a subtle nutty flavor that perfectly matches the other ingredients.
You can use it in many different ways, from pasta to sandwiches, dips, or topping roasted vegetables, as well as any other way you can think of using classic pesto. It’s incredible how many different ways there are to enjoy it!
Ingredients
- Lemon juice and water, if necessary
- Avocado
- Pumpkin seeds or pine nuts
- Garlic
- Fresh basil
- Salt
How to make vegan avocado pesto
- Put all the ingredients in the bowl of the food processor and pulse until all is well mixed. If you need, slowly add the water until you get the consistency you want.
- Check the seasoning for salt and lemon.
Best ways to eat avocado pesto
- Sometimes I’ll eat this pesto with multi-seed crackers and cherry tomatoes, and it is an excellent and super quick lunch when I’m in a rush.
- The fantastic thing about this avocado pesto is that you can use it as a condiment or substitute for other, perhaps less healthy, condiments, such as commercial mayonnaise.
- Use it as a dip for roasted sweet potato chips.
- To make avocado pesto pasta or zucchini noodles
Healthy benefits
- High in Healthy Fats: Avocado pesto is rich in healthy fats that can help lower cholesterol levels and reduce the risk of heart disease.
- Great source of many vitamins and minerals such as potassium, fiber, magnesium, and Vitamins A, C, E, and K.
- Low in Calories and Carbs: Avocado pesto is low in calories and carbohydrates, making it a great option for those trying to lose weight or those watching their carb intake.
- Rich in Antioxidants: Avocado pesto is full of antioxidants, which help protect the body from free radical damage and can help reduce the risk of certain diseases.
Avocado pesto
Equipment
Ingredients
- 1 avocado
- 1/4 cup of pumpkin seeds or pine nuts
- 1 clove of garlic
- 1/2 cup basil leaves packed
- 1/2 teaspoon of salt
- 1 tablespoon of lemon juice
- 1 tablespoon of water if necessary
Instructions
- Put all the ingredients in the bowl of the food processor and pulse until all is well mixed. If you need, slowly add the water in until you get the consistency that you want.
- Check the seasoning for salt and lemon.
Notes
How to store
Store in a jar with a lid tightly closed. You can add a little olive oil (about a tablespoon) to prevent the upper part from oxidizing. It will last up to three days.Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
- About the Author
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I’m Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes—some Mexican, mostly plant-based—that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I’m also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications.
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