Avocado Pesto
Avocado pesto is a deliciously creamy pesto that is nutritious, vegan, dairy free and best of all – so easy to make!
Servings: 6 servings
Equipment
- Food processor (you can use a blender, but a food processor is recommended)
Ingredients
- 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
Instructions
- 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.
Video
Nutrition
Serving: 1serving | Calories: 421kcal | Carbohydrates: 9g | Protein: 4g | Fat: 43g | Saturated Fat: 6g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 25g | Sodium: 6mg | Potassium: 415mg | Fiber: 6g | Sugar: 1g | Vitamin A: 207IU | Vitamin C: 12mg | Calcium: 31mg | Iron: 1mg