Rating: 4.5 stars
11 Ratings
  • 5 star values: 9
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

Avocados add a silky consistency and cheese-like richness to this dairy-free pesto recipe.

EatingWell Magazine, January/February 2015

Gallery

Read the full recipe after the video.

Recipe Summary

active:
5 mins
total:
10 mins
Servings:
16
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How to Serve Avocado Pesto

Toss avocado pesto with pasta or zucchini noodles, spread it on baguette slices to make bruschetta, add it to roasted veggies or use it for a healthy mayo substitute on your sandwich.

How Do You Keep Avocado Pesto from Turning Brown?

To prevent browning, press a piece of plastic wrap directly on the surface of the avocado pesto and refrigerate for up to 5 days in an airtight container.

Additional reporting by Jan Valdez

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Equipment

Food processor

Nutrition Facts

2-Tbsp.
126 calories; protein 1.1g; carbohydrates 3g; dietary fiber 2g; sugars 0.3g; fat 12.8g; saturated fat 1.7g; vitamin a iu 236.2IU; vitamin c 4.1mg; folate 26.4mcg; calcium 13.9mg; iron 0.4mg; magnesium 14.9mg; potassium 151.2mg; sodium 37.1mg.

2 1/2 fat

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