From the Cook
From the Cook
From the Cook
From the Cook
1/5
Instructions
1
Halve the avocado, remove the pit with a knife, and peel off the skin. Place the flesh in a tall container.
2
Wash the arugula, basil and spinach thoroughly, shake dry and add to the avocado along with the remaining ingredients, blending into a smooth pesto.
My Calorie Intake
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My Notes
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Tips & Tricks (5)
- Choose Peak Ripeness for Creaminess 🥑Select avocados that yield slightly to gentle pressure but aren't mushy—this ensures a silky, lump-free pesto without oxidation or bitterness.
- Add Lime Juice First for Preservation 🍋Toss avocado with lime juice immediately before blending to prevent browning and enhance the pesto's brightness and shelf life.
- Pulse, Don't Puree 🔄Use short pulses in your food processor rather than continuous blending to maintain a rustic, textured consistency and prevent the pesto from becoming gluey.
- Balance Your Greens Ratio 🌿Use equal parts fresh basil and arugula with slightly less spinach to prevent the pesto from tasting too earthy while keeping the signature peppery bite.
- Reserve Pesto Before Final Salt 🧂Taste and season at the very end, as feta cheese is already salty—this prevents over-salting and allows you to adjust seasoning based on your intended use.
Recipe Facts
Diet at a Glance
Vegetarian
Gluten Free
Low Sugar
Low Carb
Keto Friendly
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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