Avocado Pesto
User Reviews
4.9
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Prep Time
10 mins
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Total Time
10 mins
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Servings
4
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Calories
138 kcal
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Course
Main Course
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Cuisine
Italian
Avocado Pesto
Description
Avocado Pesto uses fresh basil leaves processed with water, lemon juice, and garlic to form a bright green base. Adding ripe avocado flesh and salt results in a creamy sauce that coats pasta smoothly. Optional Parmesan cheese introduces a savory, tangy note, enhancing complexity and depth.
The lemon juice adds acidity to brighten the pesto and prevent browning, while the avocado creates a rich, smooth texture. Garlic provides the classic pesto pungency, balanced by salt seasoning. Blending until smooth achieves a silky consistency well-suited for tossing with freshly cooked pasta.
This sauce is typically served warm over pasta and can be stored in an airtight container refrigerated for up to 48 hours with minimal browning when following specific storage tips. It offers a fresh, milder alternative to oil-based pesto, appealing to those seeking creaminess without heavy oil.
Depending on serving size and sauciness preference, the recipe yields enough for about 1 pound of pasta. Adjust salt and pepper seasoning accordingly, taking into account pasta seasoning as well. The optional Parmesan can be omitted for a dairy-free version.
Ingredients
- 1 cup basil tightly packed, fresh
- ½ cup water
- 2 tablespoons lemon juice fresh
- 2 cloves garlic
- 1 large avocado about 7 ounces with peel & pit, ripe
- ½ teaspoon salt plus more to taste, sea salt
- ½ cup Parmesan Cheese optional, grated
Instructions
- Add the basil, water, lemon juice, and garlic to a blender or food processor. Secure the lid and process until the mixture looks relatively smooth.
- Next, add the avocado flesh, salt, and Parmesan cheese (if using) and blend again until smooth and creamy. Taste the sauce and add extra salt, if desired. I usually add an extra ¼ teaspoon of salt, but that can vary based on the size and flavor of the avocado each time.
- Spoon the avocado pesto sauce over freshly cooked pasta and serve warm. Leftovers can be stored in an airtight container in the fridge for up to 48 hours without browning too much, as long as you use the tips in the full post. (See the post above for tips on freezing, too.)
Notes
- This batch makes enough pesto for about one pound of pasta servings.
- Adjust salt and pepper after combining with pasta, especially if pasta is salted during cooking.
- Leftover sauce keeps for up to 48 hours refrigerated with minimal browning if stored properly.
- Optional Parmesan adds flavor but can be omitted for a dairy-free version.
- Lemon juice helps prevent the avocado from browning while adding brightness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 138 kcal
% Daily Value*
| Calories | 138kcal | 7% |
| Carbohydrates | 7g | 2% |
| Protein | 5g | 10% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 11mg | 4% |
| Sodium | 515mg | 21% |
| Potassium | 298mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 1g | 2% |
| Vitamin A | 499IU | 10% |
| Vitamin C | 9mg | 10% |
| Calcium | 131mg | 13% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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