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Avocado Pesto
While basil pesto is the most well-known variety, there are many regional variations of pesto made with different plants, nuts and cheese. This Avocado Pesto is a cream, rich twist on a classic basil pesto. It works well spread on toast, tossed with pasta or served with roasted vegetables.
Avocado Pesto
By
Pesto & PotatoesIngredients
Instructions
- Step 1
Add all ingredients, except olive oil, to a food processor. Pulse until well combined, scraping down sides, as needed. With the food processor running on low, drizzle in olive oil.
- Step 2
Taste, adjust seasoning and serve with pasta or spread onto toast. Store leftovers in the refrigerator for up to 3 days. For best results, top pesto with a thin layer of olive oil to prevent it from oxidizing and turning brown.
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@pesto-potatoes
Hi, I’m Reed Dunn, the home cook, food blogger and photographer behind Pesto & Potatoes. This is where I share fresh, seasonal plant-based and pescatarian recipes to inspire you in the kitchen and make answering “what’s for dinner?” a little easier.
Per serving
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