- Avocado
- Lemon
- Garlic
- Basil
- Pine Nuts
- Unrefined Sea Salt
Avocado Pesto is Made from Plant-Based “Whole Fats”
How to Use Avocado Pesto
Like guacamole, avocado pesto is best made fresh and eaten shortly after it has been prepared. Also, keep in mind, avocado pesto is a raw food recipe that tastes best when not cooked. However, this doesn’t mean you can’t put your pesto on cooked, warm food. Avocado pesto is amazing tossed with cooked warm spaghetti squash, smothered on roasted vegetables, served as a dip, slathered on grilled fish or tofu, etc. I do think my all-time favorite way to eat avocado pesto though is mixed in a big bowl of whole grain pasta with petite peas (see photo above). It’s beyond delicious and so very satisfying. You should definitely make yourself a bowl….5 Minute Avocado Pesto Sauce
Ingredients
Scale
- Flesh from 1 whole avocado
- ¼ cup fresh lemon juice
- 2 cloves garlic
- ½ cup chopped fresh basil
- 3 tablespoons raw pine nuts
- Unrefined sea salt (to taste)
- ¼ cup water
Instructions
- Place all ingredients in a high-speed blender (such as a Vitamix) and process until smooth and creamy. Serve at once.
- R. Segura, C. Javierre, M. A. Lizarraga, and E. Ros, “Other Relevant Components of Nuts: Phytosterols, Folate and Minerals,” British Journal of Nutrition 96, suppl. 2 (2006): D36–44.
Laura says
I made this a four days ago. I am surprised that the left overs are still green. I had expected it to be brown by the next day. It was really good on the pasta. However, I liked it even more on toast for breakfast. Thanks for a great recipe.
Ivy Larson says
Hi Laura! Thank you so much for taking the time to comment. I had NO idea it would last that long. So good to know 😉 And I am especially happy you liked it!
Elizabeth says
This was really wonderful! Made it this evening and served over zucchini noodles!
Ivy Larson says
Hi Elizabeth! I’m so sorry I didn’t see this comment earlier, but thrilled to know you liked it =) Thank you for taking the time to let me know!
Elizabeth says
Do you think this would taste okay over zucchini noodles?
Wanda says
Holy Moley! Another huge success! This will be my new take to/make for parties dish! So creamy and wonderful. You were right about not missing the cheese.
Once again, my kids (1 & 1/2 boy and 2 & 1/2 girl) licked the spatula – literally. The peas were perfect addition I would have never thought to do. My kids picked them out of the fusilli and ate them first!!
Just what we needed. Thanks again!!
Ivy Larson says
Oh YAAY! So happy to know you all liked it so much Wanda 😉 thank you for taking the time to let me know!
Yvonne says
Would you have an idea what I can replace the lemon juice with, as I can’t have any citrus fruits or any vinegar??
Ivy Larson says
Hi Yvonne, So sorry for the delay getting back to you. As for a good lemon juice substitute, hmmmmm…..I am thinking maybe almond milk might work. Of course it won’t add any tang, but the texture would work well. If you want to give your lemon juice-free pesto a bit more zing, you could try adding a splash or two of hot sauce? Just a thought…