Avocado Pesto is a creamy low-carb sauce that elegantly graces salads, dips, meats, zoodles, and even makes a great spread for a low-carb sandwich or wrap!

Avocado pesto sauce adds a bright splash of flavor and color to any dish hot or chilled. Keep an extra batch on hand and discover all the ways it can be used! For a healthy meal, pair with homemade zoodles, or add a spoonful or two over some spaghetti squash. Mix into a cherry tomato salad, or add to a dill veggie dip.

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Avocado Pesto

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Why We Love Avocado Pesto

  • It’s a bright, creamy sauce recipe that’s perfect added to an entrée salad or side dish! Add shredded chicken to make an entrée salad or tuck into a low-carb wrap with lettuce and onions!
  • Also made from heart-healthy and fat-friendly avocados, pine nuts, and olive oil, this pesto sauce will keep you feeling energized all day long!
  • Made in minutes with only a food processor or countertop blender, cleanup is a cinch!
ingredients to make Avocado Pesto

Ingredients and Variations

AVOCADO Creamy avocados are blended with olive oil, garlic, basil leaves, and a tinge of lemon juice!

PINE NUTS Pine nuts can be pricey, so walnuts can be used in place

CHEESE Feta blends great instead of the Parmesan!

EXTRAS Pulse in a few fresh mint leaves and serve as a sauce with lamb, salmon, or a pork loin.

How to Make Avocado Pesto Sauce

Avocadotake just minutes to make:

  1. Place oil, pine nuts, garlic, lemon, in a food processor and pulse.
  2. Add avocado, basil, salt & pepper, and process per recipe below.

Optional: Garnish with fresh chopped basil, toasted pine nuts, or parmesan cheese.

pine nuts for avocado pesto

Recipe Tips & Tricks

  • Avocado pesto can be made in advance and stored in the refrigerator for up to 2-3 days.
    • Pesto should be refrigerated immediately and only kept for 2-3 days. If stored longer, there is a risk that the raw garlic, which has extremely low acidity, may produce botulism, a serious toxin, and this is not a risk worth taking.
  • This multi-use pesto can be used in so many different ways! As a dip for raw, keto-friendly veggies like broccoli and cauliflower florets, celery, radishes, and mushrooms.
  • Add to cream cheese for a spread or mix with extra olive oil for a salad dressing!
  • Or, freeze cubes of avocado pesto to pop out and add a burst of creaminess to soups, even scrambled eggs or tuna salad!
ingredients for avocado pesto in a food processor

Other Easy Dips or Dressings  To Try

close up of Avocado Pesto in a jar with an avocado
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Avocado Pesto

Avocado Pesto comes together in just 5 minutes from counter to table!
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 2 servings
Author Holly


  • ¼ cup pine nuts
  • 1 clove garlic minced
  • 1 tablespoon lemon juice
  • 2 tablespoons parmesan cheese shredded
  • ¼ teaspoon ground pepper
  • 3 tablespoons olive oil or as needed
  • 1 avocado
  • teaspoon salt pepper to taste
  • ½ cup packed fresh basil leaves


  • Pulse pine nuts, garlic, lemon juice, and 2 tablespoons olive oil in a food processor until chopped.
  • Add avocado, basil, salt, and pepper. Process until smooth.


Avocado Pesto should be refrigerated immediately after making and only kept in the refrigerator for 2-3 days. If stored longer, there is a risk that the raw garlic, which is extremely low acidity, may produce botulism, a serious toxin. 
5 from 2 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 486kcal | Carbohydrates: 12g | Protein: 6g | Fat: 49g | Saturated Fat: 7g | 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.

Course Side Dish
Cuisine American

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About the author

At Easy Low Carb® we believe that every meal should be full of big bold flavor! From amazing main dishes and simple sides to the best party snacks, reducing carbs doesn’t mean giving up your favorites!
See more posts by Holly

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