This creamy pesto is indulgent without being overly rich, thanks to heart-healthy avocado and just a touch of olive oil. Also, since it uses a fresh avocado for its creamy consistency, rather than pricey Parmesan cheese, it's less expensive to make than traditional pesto.
It happens to be vegan, but don't let that deter you (if you're the sort of person usually deterred by vegan recipes)—it's fabulous, particularly with fresh heirloom tomatoes. I also like it as a dip for vegetables or slathered over grilled fish or chicken. Use soon after making it though, as the fresh avocado will go brown if it sits for too long.
Recipe information
Yield
Makes about 1 cup pesto
Ingredients
Total Cost $5
Preparation
Step 1
1. Combine avocado, basil, pine nuts, and garlic in a food processor or blender. With machine running, slowly stream in the lemon juice, olive oil, and water as needed to achieve a smooth pesto. Puree until completely blended and creamy.
Step 2
2. Season with salt and pepper to taste.
Step 3
3. Use immediately or keep, refrigerated, for up to four hours.
PREP TIME: 0:05
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Reviews (14)
Back to TopHas anyone froze this recipe
lanette.guillory@yahoo.com
Boise
8/11/2021
I had an over-ripe avocado, and some fresh garlic and basil from a freind's garden. I made mostly as directed, subbing walnuts and using no water. It was used as a 'sauce' over salmon filet, and it cut the richness of the fish beautifully. I will do this again, as I want to try it with pasta. I would probably cut the lemon juice a little, but didn't find it too, too lemony. I would also use this as a dip for crudite, a topping for frittata or as garnish for pretty much any grilled thing. Totally delicious!
robinslisa4945
San Francisco, CA
6/4/2020
This is pretty good, but way too much lemon. I also missed the nutty flavor that parmesan brings to traditional pesto, but this is a nice vegan alternative.
ebas8
Portland, OR
5/7/2020
I made this recipe and although I did enjoy it I would adjust the lemon content the next time. I substituted the pine nuts for cheese. It was nice and light!
Anonymous
Montreal, QC
7/23/2018
Not terrible, but definitely needs less lemon juice. I only used 3/4 of a lemon's worth of juice and it was way too acidic. Tasted better with some cheese and salt.
apricotprincess
New York, New York
3/21/2018
I just made this recipe and I have to say.. it is everything I was looking for. Even though I didn't add any lemon juice (since I didn't have any) it still came out testing great. I topped my pasta with some vegan parmessan cheese and boom.. Wiinner.
vialjisa
Dominican Republic
12/5/2016
This recipe was very flavorful especially since we are transitioning into a vegan lifestyle. I used 1/4 cup of guacamole since there were no ripe avocados nearby plus, I added 3 tbsp of nutritional yeast to add more cheesy flavor.
denvermermaid
Denver, CO
11/3/2016
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