Creamy avocado pesto. A Mexican twist on an Italian classic sauce. The avocado adds a unique creaminess and taste to a traditional pesto and is a great healthy alternative if you’re looking to mix things up. Granted, I really never make traditional pesto – I guess because I can just buy at the store. You might be like me if this is your first time hearing of avocado pesto. I’ll admit I questioned it when I first came across it. Well as I’ve learned over time, don’t knock it until you try it!
Pesto is one of those things I could eat in some form or the other every single day of the week. Granted a traditional pesto is basil, olive oil, pine nuts, garlic and Parmesan cheese. So while this creamy avocado pesto might not be a “pesto” it’s what I call basically any sauce that’s green. Sorry not sorry!
Because of how much I like pesto, I’m always looking for alternative recipes. A few years ago I stumbled across a creamy avocado pesto recipe and questioned it but decided to give it a try. Needless to say I wasn’t disappointed. Usually I’ll make this when I have a couple of ripe avocados that need to be used so I don’t throw them out. Oh and I like to have them with zoodles so it can be a very green dish as you can see below. Hope you give this creamy avocado pesto a try. Enjoy!
Creamy Avocado Pesto
- 2 ripe avocados
- 1 cup fresh basil
- 3 garlic cloves, chopped
- 1/2 cup walnuts
- 2 tbsp lemon juice
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 3 tbsp olive oil
- 1/2 cup Parmesan cheese, shredded
- In a food processor, add avocados, basil, garlic, walnuts, lemon juice, salt, and black pepper and pulse until finely chopped. With processor still running, add olive oil until emulsified and creamy. Add parmesan cheese and pulse until just combined.