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
- ¼ teaspoon ground pepper
- 3 tablespoons olive oil or as needed
- 1 avocado
- ⅛ teaspoon salt pepper to taste
- ½ cup packed fresh basil leaves
Instructions
- 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.
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: 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