While basil pesto is the most well-known variety, there are many regional variations of pesto made with different plants, nuts and cheese. This Avocado Pesto is a cream, rich twist on a classic basil pesto. It works well spread on toast, tossed with pasta or served with roasted vegetables.
Whether you’re a longtime fan of avocados or just looking for an alternative to traditional basil pesto, this recipe will soon become a staple in your kitchen. Here’s everything you need to know to make the perfect avocado pesto, plus some fun ways to use it!
What Is Avocado Pesto?
Traditional pesto is made with basil, pine nuts, garlic, Parmesan cheese, olive oil and a squeeze of lemon. Avocado pesto, on the other hand, replaces the traditional pesto base with creamy avocado, which gives it a richer texture and a slightly milder flavor. It’s the ideal mix of creamy and fresh, and it pairs well with many dishes.
The beauty of avocado pesto is that it’s incredibly easy to make, with just a handful of ingredients:
- Ripe avocados: These are the stars of the show. Avocados provide that rich, creamy texture and mild flavor that make this pesto stand out.
- Fresh basil: While it’s not the primary green, this pesto wouldn’t be complete without the herby goodness of fresh basil. You can also add a little parsley if you want a more nuanced flavor.
- Garlic: A little raw garlic adds the perfect bite to balance out the creaminess of the
- Olive oil: A good-quality olive oil is essential for achieving the right consistency and richness.
- Walnuts: traditional pesto uses toasted pine nuts, but this version uses walnuts. They’re a bit more cost-effective, and pair nicely with the creaminess of the avocado.
- Lemon juice: The acidity from fresh lemon juice brightens up the pesto and adds a little zing.
- Salt and pepper: Simple seasonings enhance the flavors and bring everything together.
- Parmesan cheese (optional): Traditional pesto uses Parmesan, and you can add it to avocado pesto if you want an extra layer of umami. You can also opt for a dairy-free version, which is my personal preference.
- Prepare the avocado: Start by halving and pitting the avocados. Scoop the flesh into a food processor or blender.
- Add the other ingredients: Toss in the basil, garlic, lemon juice, walnuts, salt and pepper. Hold the olive oil for later
- Blend: Pulse the mixture until smooth. With the food processor running on low, drizzle in the olive oil. If it’s still too thick, you can add 1 to 2 tablespoons of cool water to get the consistency you desire.
- Taste and adjust: Give it a taste and add more salt, pepper or lemon juice if needed. You want the flavors to pop!
Tips for Making the Best Avocado Pesto
- Use ripe avocados: Ripe avocados are key to achieving that smooth, creamy texture. You don’t want them too hard or too mushy, so make sure they are just ripe enough for easy scooping.
- Control the consistency: If you’re using your avocado pesto for pasta, you might prefer it a bit thinner, so add a bit more olive oil or water. If you’re spreading it on toast, keep it thicker for more of a spreadable texture, similar to a smooth guacamole.
- Adjust the flavor: Avocado pesto can be customized to your taste. Feel free to play with the ratio of basil to garlic, or even add in some nuts like walnuts or almonds for extra texture. You can also try adding sun-dried tomatoes or roasted red peppers for a new twist on the flavor.
- Add a spicy kick: If you like a little heat, try adding a pinch of red pepper flakes or a dash of cayenne pepper. It will balance the creaminess of the avocado with a little spicy warmth.
- Make it ahead: Avocado can brown over time, but the acidity from the lemon juice will help keep the pesto bright and fresh for a day or two in the fridge. If you want to keep it from browning for longer storage, try placing a layer of plastic wrap directly on the surface of the pesto before sealing the container.
Creative Ways to Use Avocado Pesto
Now that you’ve made your avocado pesto, you’ll want to know how to use it. Luckily, there are tons of ways to incorporate this creamy sauce into your meals:
- Avocado Toast: This is one of the easiest and most delicious ways to enjoy avocado pesto. Simply spread it on toasted sourdough or your favorite bread, and top with everything (but the bagel) seasoning and a drizzle of the best olive oil you can afford.
- Pasta: Toss your avocado pesto with hot pasta for a creamy alternative to traditional pesto. It’s especially good with whole wheat or gluten-free pasta, and you can add quartered cherry tomatoes for a bit more freshness.
- Grilled Fish or Shrimp: Use avocado pesto as a compliment to grilled salmon or shrimp. It gives the proteins an extra punch of flavor.
- Wraps and Sandwiches: Spread the pesto on tortillas for wraps or make it a part of your favorite sandwiches to elevate the flavors. It pairs well with grilled vegetables, chickpeas and even hummus with fresh greens.
- Salads: Thin out your avocado pesto with a little extra lemon juice or olive oil and use it as a creamy dressing on salads. It adds a nice, rich coating without being overly heavy.
Ingredients
- 2 medium avocados
- 1 cup fresh basil, packed
- 2 cloves garlic
- ½ cup walnuts
- 1 lemon, juiced (2 tablespoons)
- ¼ cup olive oil
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ cup parmesan cheese (optional)
Instructions
Add all ingredients, except olive oil, to a food processor. Pulse until well combined, scraping down sides, as needed. With the food processor running on low, drizzle in olive oil.
Taste, adjust seasoning and serve with pasta or spread onto toast. Store leftovers in the refrigerator for up to 3 days. For best results, top pesto with a thin layer of olive oil to prevent it from oxidizing and turning brown.
