This no cook avocado pesto is creamy, fresh, and ready in just 15 minutes! It has rich and herby flavor that is delicious added to pasta, sandwiches, or drizzling over roasted vegetables.
Highlights for Avocado Pesto
- Flavor: Avocado pasta is velvety smooth with a fresh and vibrant taste, a savory richness, and a subtle nutty finish.
- Skill: In this beginner friendly recipe the nuts and garlic are pulsed in a food processor until smooth, then a ripe avocado is added for the creamiest texture.
- Why Make It: Avocado creates a thick and creamy pesto that has a rich flavor without needing a lot of oil.
- Low Carb Serving: Serve it over warm zucchini noodles or spaghetti squash so the sauce stays creamy. Also delicious on grilled chicken, salmon, eggs, or roasted veggies.
Ingredient Notes
- Pine Nuts: Lightly toast them first for an extra rich, nutty flavor. Swap in walnuts, almonds, or cashews if that’s what you have on hand.
- Garlic: Fresh garlic adds a bold, savory flavor. Use half a clove if you prefer a milder taste.
- Lemon Juice: Helps avocado from turning brown and adds a fresh and bright flavor. Lime juice can be used as a swap.
- Parmesan Cheese: Freshly grated adds a salty, nutty flavor and blends in best.
- Avocado: Choose a ripe avocado that has a bit of give but is not mushy. It will not blend smoothly if it’s underripe.
- Olive Oil: Helps create a smooth and silky texture plus balances the creamy avocado. Start with a small amount and add more as needed.
- Basil Leaves: Have a fresh, slightly sweet and peppery flavor that provides a herby taste. Pack the leaves lightly and avoid thick stems because they can taste bitter.
- Salt and Pepper: Salt sharpens, lifts, and balances the flavors, while black pepper adds a gentle bite. Season after the parmesan has been added.
Perfect Pesto Variations
- Nut Free Pesto: Skip the nuts or use sunflower seeds.
- Dairy Free Pesto: Skip the parmesan or use nutritional yeast for a savory flavor.
- Extra Lemony Pesto: Add more lemon juice for a brighter sauce that works well with seafood.
- Spicy Pesto: Add red pepper flakes or a small piece of jalapeño.
- Herb Swap: Add parsley or cilantro along with the basil for different flavor.
How to Make Avocado Pesto
- Pulse oil, pine nuts, garlic, lemon juice, and Parmesan in a food processor.
- Add avocado, basil, salt & pepper (full recipe below).
- Blend until smooth, adding more olive oil as needed.
Keep It Fresh
- Since this pesto contains fresh garlic, basil, and oil, refrigerate leftovers immediately in an airtight container for up to 3 days.
- To prevent avocado pesto from turning brown, press plastic wrap directly onto the surface before refrigerating.
- Freeze leftovers in in small containers or ice cube trays so it’s easy to add to chicken, salmon, eggs, or vegetables.
- Thaw in the refrigerator, stir before serving. Add a small splash of olive oil or lemon juice to freshen the texture.
Fresh Low Carb Sauces and Dressings
Did you enjoy this Avocado Pesto recipe? Leave a comment and rating below.
Avocado Pesto
This avocado pesto is creamy, fresh, and full of basil, garlic, parmesan, lemon, and pine nuts. It is a quick low carb sauce for zoodles, chicken, seafood, and roasted vegetables.
Equipment
Ingredients
- ¼ cup pine nuts
- 1 clove garlic minced
- 1 tablespoon lemon juice
- 2 tablespoons Parmesan cheese shredded
- 2 tablespoons olive oil or more as needed
- 1 avocado
- ½ cup packed fresh basil leaves
- ¼ teaspoon ground pepper
- ⅛ teaspoon salt pepper to taste
Instructions
- Pulse pine nuts, garlic, lemon juice, Parmesan cheese, and olive oil in a food processor until chopped.
- Add avocado, basil, pepper, and salt. Process until smooth.
- Add more olive oil only if needed to create the consistency you want.
Notes
- Store avocado pesto in an airtight container in the refrigerator and use within 3 days.
- Because this recipe contains fresh garlic, basil, and oil, it should not be stored at room temperature or kept for extended refrigeration.
- Freeze for longer storage.
Nutrition Information
Calories: 424kcal | Carbohydrates: 12g | Protein: 6g | Fat: 42g | Saturated Fat: 6g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 24g | Cholesterol: 3mg | Sodium: 234mg | Potassium: 628mg | Fiber: 8g | Sugar: 2g | Vitamin A: 509IU | Vitamin C: 15mg | Calcium: 89mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
©Easy Low Carb. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
REPIN this Avocado Pesto recipe
