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.
Servings: 2 servings
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
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