Avocado pesto is a deliciously creamy and fun variation on classic basil pesto. This avocado pesto recipe features ripe avocado in addition to the usual basil, Parmesan, olive oil and pine nuts (in these photos, I used pepitas instead, which are lovely as well). A squeeze of fresh lemon brightens and complements the flavors, and helps keep the avocado green.
You can use avocado pesto on pasta, of course. It makes a stellar veggie dip and sandwich spread, too. You’ll find more uses and tips for it below. The one caveat is that avocados brown with time, so it’s best used immediately or stored in a jar until you’re ready to serve.
Avocado Pesto Serving Suggestions
Pasta
Try this pesto on spaghetti or twisted shapes like fusilli. If you like saucy pasta like I do, this recipe nicely coats 8 ounces of pasta, although you can stretch it to lightly coat 12 to 16 ounces of pasta.
Tips: Reserve some of the starchy cooking water and add splashes of it along with the pesto to help loosen it up. Try to wait until the pasta has cooled somewhat to stir in the pesto. If you intend to have leftovers, store the pesto and pasta separately for optimal results, since the color starts browning fairly quickly once it’s exposed to air and heat.
Veggies: Grilled, roasted or raw
This avocado pesto will take basic vegetables to the next level, whether you serve it as a dip on the side, swoosh it underneath or dollop it on top. It would be especially nice with bell peppers, carrots, tomatoes, mushrooms or artichokes.
Sandwiches or toast
Spread this pesto on crusty bread and add sliced tomato and mozzarella for a fantastic summertime sandwich. I can also attest that it’s lovely on toast with a fried egg on top for breakfast.
More Unexpected Pesto Recipes to Try
Please let me know how you serve your avocado pesto in the comments! I love hearing from you.
Avocado Pesto
Make your pesto extra creamy and rich by adding ripe avocado! This fresh basil and avocado pesto recipe is lovely on pasta, sandwiches, vegetables and more. Recipe yields about 1 ½ cups.
- Toast the pepitas or pine nuts to bring out their best flavor. Pour them into a small skillet and cook over medium-low heat, stirring frequently (don’t step away, or they might burn), until they are fragrant and turning lightly golden on the edges, about 3 to 4 minutes. Transfer them to a bowl to cool.
- To make the pesto, pit and halve the avocados and scoop the insides into the bowl of a food processor. Add the Parmesan, garlic, lemon juice, and salt. Blend until smooth, pausing to scrape down the sides as necessary.
- Add the toasted pepitas and basil, and pulse until they are broken down into tiny pieces and the mixture is well-blended. Taste, and mix in more salt if the mixture doesn’t taste awesome yet.
- This pesto is best used immediately, but will store well for up to 3 days in the refrigerator (try to press out any air bubbles in the mixture, as they will brown more than the rest).
Notes
Recipe adapted from my Avocado Pesto Toast.
Make it dairy free/vegan: Omit the Parmesan cheese. You might like to top your dish with vegan Parmesan.
How to toss your pesto with pasta: I like well-sauced pasta, so I recommend using this pesto on 8 ounces pasta (it can lightly coat up to 16 ounces pasta). Reserve some of the starchy cooking water and add splashes of it along with the pesto to help loosen it up and coat the noodles (I used about ¼ cup pasta cooking water on 8 ounces pasta). If you intend to have leftovers, store the pesto and pasta separately for optimal results, since the color starts browning fairly quickly once it’s exposed to air and heat.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
