Name: Avocado Pesto
Prep time: 10 min
Total time: 10 min
Yield: 6 servings
Cuisine: Italian

Pesto & Potatoes Verified

July 15, 2025

9 Ingredients

EASY

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.

From the Cook

1/4

Avocado Pesto

Pesto & Potatoes Verified

Ingredients

servings

WarningMilk and 3 other allergens identified

Instructions

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.

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.

Smart Nutrition

My Calorie Intake

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Tips & Tricks (5)

Avocado Ripeness Matters 🥑
Choose perfectly ripe avocados that yield slightly to gentle pressure but aren't mushy to ensure a creamy, smooth pesto texture.
Basil Preservation Technique 🌿
Quickly blanch basil leaves in boiling water for 3 seconds, then shock in ice water to maintain vibrant green color and prevent browning in the pesto.
Toasting Nuts for Depth 🥜
Lightly toast walnuts in a dry skillet for 2-3 minutes before adding to the pesto to enhance their nutty flavor and add a subtle crunch.
Acid Balance Trick 🍋
Add lemon juice gradually and taste as you go to balance the richness of avocado and prevent the pesto from becoming too acidic.
Storage Secret 🧊
Store avocado pesto with a thin layer of olive oil on top and press plastic wrap directly onto the surface to prevent oxidation and browning.

STAUB

STAUB Cast Iron Braiser with Glass Lid, Dutch Oven, 3.5-quart, serves 3-4, Made in France, Matte Black

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About the Cook

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.