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close up of Avocado Pesto in a jar with an avocado
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5 from 2 votes

Avocado Pesto

Avocado Pesto comes together in just 5 minutes from counter to table!
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Side Dish
Cuisine: American
Servings: 2 servings
Author: Holly

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 to 4 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