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.

Author: Pesto & Potatoes

Meal Type: Eggs Free

Cuisine: Italian

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time:

Total Time: 10 minutes

Servings: 6 servings

Calories: 254 kcal per serving

Ingredients

2 - avocados
1 cup - fresh basil
2 cloves - garlic
½ cup - walnuts
1 - lemon
¼ cup - olive oil
¼ tsp - kosher salt
¼ tsp - black pepper
¼ cup - parmesan cheese

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.

Nutrition