From the Cook
From the Cook
From the Cook
1/4
Avocado Pesto
Instructions
1
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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.
2
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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.
My Calorie Intake
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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.
Recipe Facts
Diet at a Glance
Vegetarian
Low-Cholesterol
Low Sugar
Low Carb
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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