Avocado pesto is a deliciously creamy pesto that is nutritious, vegan, dairy free and best of all – so easy to make!
Think of this Avocado Pesto as Classic Pesto’s cool, fit and fab aunt. It has a lot of the same flavor as Classic Pesto, but with a brighter finish from lemon juice, and a creamier texture from avocado! You get to benefit from the awesome nutritional value of avocado while enjoying this creamy, spoon-worthy pesto that has about a billion uses (this is only a small exaggeration!).
Try my Garlicky Broccolini Pesto while you’re in the pesto mood!
Is Pesto Healthy?
Classic pesto is made with fresh basil, pine nuts, garlic, cheese, and olive oil. This pesto includes walnuts fresh basil, garlic, lemon juice, olive oil, walnuts, no cheese, and avocado.
The addition of avocado creates a deliciously creamy pesto that tastes naughty but is actually packed with nutrients! It’s:
This pesto includes no ingredients derived from animals!
Avocado pesto is dairy free. Even though there’s no cheese, you won’t miss it!
This pesto will be will be your new favorite pasta sauce, sandwich spread, and dip. It’s that good.
Avocado Pesto Pasta
What’s my favorite way to use avocado pesto? In pasta! Here are all the delicious ways you can use avocado pesto in pasta:
- Use long pasta – try thin spaghetti, regular spaghetti or fettuccine
- Use short pasta – try cavatappi, penne, orecchiette, or farfalle
- Use healthier pasta – try whole wheat, protein or gluten-free pasta
- Use tortellini – yum. Just yum.
- Use zoodles – zucchini noodles (aka zoodles) are a great match for avocado pesto
- Add mix-ins – add tomatoes, arugula, baby kale, shrimp, chicken, meatballs, sausage, or parmesan cheese to your avocado pesto pasta!
How to Make [Vegan & Dairy Free] Avocado Pesto
Making avocado pesto is a piece of cake! It’s so easy. All you need to do is add all of your ingredients to a food processor (or blender if don’t have a food processor). Use the pulse setting to combine all of your ingredients into a creamy pesto that still has some texture from the walnuts!
Ingredients for Avocado Pesto
You only need a handful of vegan and dairy free ingredients for avocado pesto:
- Avocados – medium, ripe (but not mushy) avocados are the best for this pesto.
- Chopped walnuts – you can buy chopped walnuts in the grocery store, usually in the baking aisle! Walnuts are so complementary to avocado flavor-wise. They also add the perfect texture, so your pesto isn’t too creamy.
- Basil – basil, because it’s pesto! You can also use arugula or baby kale instead of basil, if preferred.
- Garlic – garlic makes everything better!
- Lemon – lemon juice is so important. It gives your avocado pesto a light, bright flavor.
- Extra virgin olive oil – olive oil binds your ingredients together, and turns your avocados into pesto instead of guacamole!
Frequently Asked Questions (FAQs)
Avocado pesto is best used right away, but it will save well for 3 days. Lay a piece of plastic wrap directly on top of the pesto, sealing the air out. Refrigerate!
Yes! Freeze your avocado pesto scooped into an ice cube tray, or in another freezer safe container for up to 3 months. Thaw in the fridge.
Yes! Although walnuts are my favorite option texture and flavor-wise, you can use pine nuts, chopped pistachios, chopped almonds or even sunflower seeds instead, if preferred.
Other Avocado Recipes You’ll Love On Tastefully Grace!
- The Ultimate Smoked Salmon Avocado Toast
- Blackened Salmon Avocado Tacos
- Tuna Avocado “Bruschetta” Toasts
- Seared Tuna Avocado Boats
- Dark Chocolate Avocado Brownies
- Food processor (you can use a blender, but a food processor is recommended)
- 2 medium avocados ripe but not mushy
- ¾ cup chopped walnuts
- 2/3 cup extra virgin olive oil
- ½ cup fresh basil chopped and then packed
- 4 large garlic cloves peeled
- ¼ cup fresh lemon juice
- ¼ teaspoon black pepper
- Salt to taste
- Add all of your ingredients to a food processor.
- Use the pulse setting to pulse pesto until combined and uniform. The pesto should still have some texture from finely chopped walnuts (don’t blend until smooth).
- Serve mixed with pasta, as a spread or dip, or store in the fridge for up to 3 days, covered with plastic wrap placed directly on top of the pesto.