Avocado Pesto

Avocado Pesto

5 Reviews
From: EatingWell Magazine, January/February 2015

Avocados add a silky consistency and cheese-like richness to this dairy-free pesto recipe. Toss it with pasta, spread it on baguette slices to make bruschetta, or use it for a healthy mayo substitute on your sandwich.

Ingredients 16 servings

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Original recipe yields 16 servings
Nutrition per serving may change if servings are adjusted.
  • 1 large bunch fresh basil
  • 2 ripe avocados
  • ½ cup walnuts or hemp seeds
  • 2 tablespoons lemon juice
  • 3 cloves garlic
  • ½ teaspoon fine sea salt
  • ½ cup extra-virgin olive oil
  • Ground pepper to taste


  • Active

  • Ready In

  1. Strip basil leaves from the stems and add to a food processor along with avocados, walnuts (or hemp seeds), lemon juice, garlic and salt; pulse until finely chopped. Add oil and process to form a thick paste. Season with pepper.
  • Make Ahead Tip: Press a piece of plastic wrap directly on the surface to prevent browning and refrigerate for up to 5 days.

Nutrition information

  • Serving size: 2-Tbsp.
  • Per serving: 126 calories; 13 g fat(2 g sat); 2 g fiber; 3 g carbohydrates; 1 g protein; 26 mcg folate; 0 mg cholesterol; 0 g sugars; 0 g added sugars; 236 IU vitamin A; 4 mg vitamin C; 14 mg calcium; 0 mg iron; 37 mg sodium; 151 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 2½ fat

Reviews 5

June 23, 2017
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By: Sharmin Sampat
Simple and delicious!!
January 12, 2017
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By: Flo
I made recipe without changes but find it a little bitter what can I add it?
September 04, 2016
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By: Lynn Murphy
Vegans and non vegans alike will love this delicious and healthy pesto. Finally a pesto I can make easily and my family and guests love it. Thanks so much.
July 24, 2016
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By: EatingWell User
Better than regular pesto or guacamole I love this recipe, so much flavor and a perfectly creamy texture. I love it more than regular pesto, because you can do so much more with it. I made nachos and ate it dolloped on that, but I have also eaten it on hamburgers and veggies. Pros: quick, easy, delicious Cons: you might eat the whole bowl yourself
June 28, 2015
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By: EatingWell User
Made this for my family. I usually use a basil walnut recipe but had excess avocados (I know, though life, right?) so I made this instead. Comparing the two, this was more creamy. The other however has parmesan cheese in it which I think adds more flavor than the avocados can offer. I would make this again but still prefer the other recipe.