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This avocado pesto has a unique creaminess and taste and is a great healthy alternative to traditional pesto if you're looking to mix things up. It works great for pesto zoodles. It really is a Mexican twist on an Italian classic sauce.
I'm all about pesto sauces - from roasted red pepper pesto to almond basil pesto to sun-dried tomato pesto to Thai basil pesto.
But have you had avocado pesto? You might be like me if this is your first time hearing of it. I'll admit I questioned it when I first came across a recipe. Well as I've learned over time, don't knock it until you try it!
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 as I can just buy that at the store.
Pesto is one of those things I could eat in some form or the other every single day of the week. 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!
Usually I'll make this when I have a ripe avocado that needs to be used so I don't throw them out. So give this a try!
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Ingredient Notes
- Avocado - replaces the fat you usually get from olive oil and makes the pesto more creamy.
- Pistachios - adds crunch and flavor but you can use another nut like walnuts, pine nuts or almonds.
- Lemon juice - an important ingredient as it adds some acid and helps prevent the avocado from browning.
Step-by-Step Photos
Add the basil, avocado, pistachios garlic, lemon juice and salt to a food processor and blend until combined. Then slowly pour in the water and blend until combined. Finally add the Parmesan and blend for about 10 seconds to incorporate.
FAQs
This avocado pesto recipe is loaded in heart-healthy monounsaturated fats from the avocado and pistachios.
Use fresh basil leaves to make the pesto. Never use dried basil as it tastes completely different.
While homemade pesto is super easy to make it will oxidize when exposed to air or heated up. Avocado also browns quickly.
If you want your pesto to remain bright green, fill a large bowl with cold water and several ice cubes and set aside. Bring a large pot of water to a boil. Add a pinch of salt and basil leaves and blanch for 15 seconds. Immediately remove the basil from the boiling water and place in the ice water bath. Once cooled, drain. Squeeze the leaves to remove all excess water and lay them on a paper towel.
The lemon juice helps combat the avocado from browning but add it quickly before it starts to oxidize.
If stored in an air-tight container in the fridge, it will last a week. You can also place in the freezer for up to 3 months.
Benefits of Avocado
Avocado has taken America by storm in the past few years in part due to how good it is for you. People have realize it is not just for guacamole. Some health benefits include:
- High in nutrients
- Loaded with heart-healthy fats
- Lower cholesterol
- Help digestion
- Helps absorb nutrients from other plants
Types of Pesto I Can Make
Traditional pesto consists of basil, garlic, pine nuts, coarse salt, Parmesan cheese and blended with olive oil. The great thing is you can really mix and match the herbs and nuts. With this pesto, the fat comes from avocado, not oil. If you want to thin it out just add more water.
Herbs/Greens to Use in Pesto: Basil, Parsley, Cilantro, Mint, Sage, Kale, Spinach, Arugula
Nuts/Seeds to Use in Pesto: Pine Nuts, Pistachios, Pecans, Almonds, Walnuts, Sunflower Seeds, Pumpkin Seeds, Sesame Seeds
Pro Tips/Recipe Notes
- Use fresh basil leaves to make the avocado pesto. Never use dried basil as it tastes completely different.
- Toast the pistachios which adds a rich, roasted flavor to the pesto.
- Salt is important as it helps break down the basil leaves while also enhancing the flavor.
- Add the Parmesan last so you don’t overblend it.
- If you don’t want the pesto to turn brown, pour a small layer of olive oil over top and store in an airtight container in the fridge. You can also freeze the pesto for up to 6 months.
Other Sauce Recipes
If you’ve tried this avocado pesto recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Avocado Pesto
Ingredients
- 2 cups fresh basil
- 1 ripe avocado
- 3 garlic cloves, chopped
- ½ cup pistachios
- 2 tablespoon lemon juice
- ½ teaspoon sea salt
- ¼ cup water
- ½ cup Parmesan cheese, shredded
Instructions
- Add basil, avocado, pistachios, garlic, lemon juice and salt to blender or food processor and blend until thoroughly combined.
- With blender or food processor on, slowly add water until well combined. Add the Parmesan and blend for 10 more seconds until just combined. Add to airtight container and store in fridge.
Notes
- Use fresh basil leaves to make the pesto. Never use dried basil as it tastes completely different.
- Toast the pistachios which adds a rich, roasted flavor to the pesto.
- Salt is important as it helps break down the basil leaves while also enhancing the flavor.
- Add the Parmesan last so you don’t overblend it.
- If you don’t want the pesto to turn brown, pour a small layer of olive oil over top and store in an airtight container in the fridge. You can also freeze the pesto for up to 6 months.
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