Avocado pesto is a smooth, vibrant, and wonderfully creamy twist on classic basil pesto. Instead of relying on olive oil for richness, this avocado pesto recipe uses ripe avocado to create a silky texture and fresh flavor. It still includes the familiar pesto favorites: fragrant basil, Parmesan cheese, garlic, and toasted nuts or seeds. In the photos, pepitas are used in place of pine nuts, and they work beautifully by adding a mild, nutty taste and a little extra character.
A splash of fresh lemon juice brightens the sauce and balances the richness of the avocado. It also helps preserve the green color, which is especially helpful because avocado naturally begins to brown once exposed to air. For the best flavor and appearance, this pesto is ideal when served shortly after blending. If you need to make it ahead, store it carefully in a jar or airtight container and press the pesto down to remove air pockets before refrigerating.
This creamy avocado pesto is excellent with pasta, but it is far more versatile than that. Use it as a fresh vegetable dip, a flavorful sandwich spread, a topping for toast, or a finishing sauce for grilled or roasted vegetables. It is rich without feeling heavy, fresh without being sharp, and simple enough to prepare in about 10 minutes. If you love basil pesto and enjoy avocado, this easy avocado pesto recipe is a natural combination worth making again and again.
Avocado Pesto Serving Suggestions
Pasta
Avocado pesto is especially good with spaghetti, but it also clings well to twisted pasta shapes such as fusilli. If you enjoy pasta that is generously coated with sauce, this recipe is perfect for about 8 ounces of pasta. If you prefer a lighter coating, the same amount of pesto can be stretched over 12 to 16 ounces.
Tips: Before draining the pasta, reserve some of the starchy cooking water. Add small splashes of that water when tossing the pasta with pesto to loosen the sauce and help it coat the noodles evenly. For the brightest color, let the pasta cool slightly before stirring in the pesto. If you plan to keep leftovers, store the pasta and pesto separately. Once avocado pesto is exposed to heat and air, it can begin to darken more quickly.
Veggies: Grilled, roasted or raw
This avocado pesto can turn simple vegetables into something special. Serve it as a dip alongside raw vegetables, spoon it underneath roasted vegetables, or dollop it over grilled vegetables just before serving. It pairs especially well with bell peppers, carrots, tomatoes, mushrooms, and artichokes. The creamy texture makes it feel like a richer sauce, while the basil and lemon keep the flavor fresh and lively.
Sandwiches or toast
Spread avocado pesto over crusty bread for a quick and flavorful sandwich base. It is delicious with sliced tomato and mozzarella, making it an easy option for a warm-weather lunch. It also works beautifully on toast, especially when topped with a fried egg for breakfast or brunch. The pesto adds creaminess, herbs, and savory depth without needing many extra ingredients.
More Unexpected Pesto Recipes to Try
- Arugula-Almond Pesto Pizza
- Basil Pesto Salad Dressing
- Broccoli Pesto Pasta with Green Olives
- Double Tomato Pesto Spaghetti with Zucchini Noodles
- Pesto Pasta Salad
If you make this avocado pesto, think about how you would like to serve it before blending. For pasta, you may want it slightly looser with a splash of pasta water. For toast or sandwiches, a thicker texture works well. For dipping vegetables, serve it in a small bowl and enjoy it right away while the color is at its best.
Avocado Pesto
- Author: Kathryne Taylor
- Prep Time: 7 minutes
- Cook Time: 3 minutes
- Total Time: 10 minutes
- Yield: 1 1/2 cups
- Diet: Vegetarian
This avocado pesto recipe is creamy, fresh, and full of basil flavor. Ripe avocado gives the sauce a rich texture, while lemon juice keeps it bright. Serve it with pasta, spread it on sandwiches, spoon it over vegetables, or use it as a dip. The recipe makes about 1 1/2 cups.
Ingredients
- Optional: 8 to 16 ounces pasta, such as spaghetti or fusilli
- ¼ cup pepitas, also called green pumpkin seeds, or pine nuts
- 2 large ripe avocados
- 2 ounces, or ¾ cup, finely grated Parmesan cheese
- 2 medium garlic cloves, sliced into a few pieces
- 3 tablespoons lemon juice
- ¼ teaspoon fine salt, plus more to taste
- ⅔ cup, or 1 ounce, lightly packed fresh basil leaves
Instructions
- If you are serving the avocado pesto with pasta, bring a large pot of salted water to a boil. Cook the pasta according to the package directions until it reaches your preferred texture.
- Toast the pepitas or pine nuts for better flavor. Place them in a small skillet over medium-low heat and cook, stirring often, until they smell fragrant and the edges begin to turn lightly golden, about 3 to 4 minutes. Watch them closely so they do not burn. Transfer them to a bowl and let them cool.
- Cut the avocados in half, remove the pits, and scoop the flesh into the bowl of a food processor. Add the Parmesan cheese, garlic, lemon juice, and salt. Blend until the mixture is smooth, stopping to scrape down the sides of the bowl as needed.
- Add the toasted pepitas or pine nuts and the fresh basil leaves. Pulse until the nuts or seeds and basil are finely broken down and evenly mixed into the pesto. Taste the pesto and add more salt if the flavor needs to be brighter or more balanced.
- For pasta, reserve some of the starchy pasta cooking water before draining. Return the drained pasta to the pot, then add the avocado pesto and a few splashes of reserved water. Toss until the noodles are evenly coated. For 8 ounces of pasta, about ¼ cup of pasta water is usually enough, but add it gradually until the sauce reaches the right consistency.
- Serve the pesto immediately for the freshest flavor and best green color. If storing, place it in an airtight container, press the surface down to remove air pockets, and refrigerate for up to 3 days.
Notes
This recipe is adapted from an avocado pesto toast recipe.
Make it dairy free or vegan: Omit the Parmesan cheese. The pesto will still be creamy because of the avocado, though the flavor will be less salty and savory.
Pasta quantity: For a well-sauced pasta dish, use this pesto with 8 ounces of pasta. For a lighter coating, it can be used with up to 16 ounces.
Storage tip: Avocado naturally browns when exposed to air. To help maintain the color, store the pesto tightly packed in a jar or container and keep it refrigerated until serving.
Nutrition
Nutrition information is an estimate and should not replace advice from a qualified nutrition professional.
- Category: Sauce
- Method: Food processor
- Cuisine: Italian-inspired