Avocado Pesto is a healthy lightened-up variation of the classic pesto where avocado is added to the recipe. Make it using essential ingredients in 5 minutes (gluten-free, vegetarian).
Here are some more homemade sauce recipes you can try at home – Bechamel Sauce, Homemade Pizza Sauce, Thai Sweet Chilli Sauce, and Creamy Garlic Parmesan Sauce.
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About Avocado Pesto
Avocado Pesto is a delicious condiment that is super versatile. It is the lightened-up version of the classic pesto, and this super versatile sauce comes together in under 5 minutes.
Pesto is a luscious Italian sauce made using fresh basil leaves, nuts, garlic, extra virgin olive oil, and parmesan cheese, and it is served as a sauce with pasta or dip. Pesto originated in Italy, and its name is derived from the word ‘Pesta,’ which translates as ‘to pound’ or ‘to crush.’
Avocado Basil Pesto is a healthy and delicious variation of classic pesto that uses ripe avocado, basil leaves, walnuts, garlic, olive oil, and parmesan cheese as its main ingredients.
It is prominently used in Italian cuisine and adds a fantastic flavor to Italian recipes.
This avocado pesto sauce recipe is vegetarian and gluten-free and can be easily made dairy-free, nut-free, and vegan by doing simple alterations to the main recipe.
You can also double or triple the recipe.
Health Benefits Of Avocado
Avocados are rich in monounsaturated and polyunsaturated fats that can help lower harmful cholesterol levels and reduce the risk of heart disease.
It is an excellent fiber source, which helps regulate digestion and prevent constipation.
The healthy fats and fiber also keep you full and satisfied, reducing the urge to overeat.
Avocado contains antioxidants such as vitamins C and E, which help to strengthen the immune system and protect against infections.
Avocado is also rich in vitamins A and E, which help to keep the skin healthy and prevent wrinkles.
It is a good source of lutein and zeaxanthin, two essential antioxidants for eye health, and can help prevent age-related eye diseases.
Avocado is high in folate, a B vitamin essential for a healthy pregnancy and the development of the fetus.
Ingredients
Avocado – Use good quality ripe avocado to make the pesto. If it’s not fully ripe, the pesto will taste bitter.
Basil – Fresh Italian basil leaves add authentic pesto flavor to this recipe. I have used basil, but you can also use other greens like spinach, kale, or arugula.
Walnuts – Walnuts add a nutty taste to this pesto. You can replace walnuts with pine nuts, almonds, pistachios, or cashew nuts.
Garlic – Garlic adds a flavor that no ingredient can match.
Extra Virgin Olive Oil – Use the best quality extra virgin olive oil.
Parmesan Cheese – It gives a pleasant umami taste to the pesto.
To make a vegan avocado pesto recipe, replace parmesan cheese with nutritional yeast.
Salt & Pepper – Spice it with pepper and salt for added taste. You can also add lemon juice and zest for a tangy kick to the pesto.
Add some red pepper flakes or chopped Thai red chilies for a spicy kick.
How To Make Avocado Pesto
Start by cleaning the Italian basil. Take out the leaves from the stem and discard the stems. You will need 1 packed cup of basil leaves. Rinse the leaves with water and drain well.
You can use a salad spinner to get rid of extra water.
Cut 1 avocado into half and discard the seed. Take out the flesh using a spoon and add it to the medium size blender jar. Discard the skin.
Add
- basil leaves
- ¼ cup walnuts
- 2-3 peeled cloves of garlic
- ¼ cup extra virgin olive oil
- ½ teaspoon salt
- ¼ teaspoon freshly cracked black pepper
- ¼ cup shredded parmesan cheese
to the blender jar.
Blend to make a slightly coarse paste. Scrap the sides of the jar once while blending. Transfer the pesto to an airtight container and drizzle a layer of olive oil to prevent it from turning black from oxidation. Secure the lid and refrigerate. Use as required.
Frequently Asked Questions
Choosing the perfect avocado is one problem many people face, and they get raw avocados that are not fit to eat.
If you buy avocados, make sure that the avocado is slightly soft when you press it and not very mushy.
You can see the color of the avocados too. Ripe, ready-to-eat avocados are usually darker, but the color can sometimes vary, so it is more convenient to press and see the avocado if it is gentle or mushy.
Also, if you get a raw avocado, you can ripen it at home. Just put the raw avocado and a banana in a brown paper bag. Check it the next day; you will find a ripe avocado. Ripe avocado has to be used the same day. Otherwise, it will become mushy.
You can use roasted sunflower seeds instead of nuts to make nut-free pesto.
Usage Suggestions
Pesto is one of those condiments that can be used in various ways. You can make pasta or toss it with zucchini noodles for a healthy dinner.
It can also be used as a spread in sandwiches, wraps, and open toast.
You can also serve this delicious sauce as a dip with crackers and biscuits for your party starters.
Avocado pesto makes an excellent marinade for delicious healthy grilled chicken, fish, or shrimp recipes.
Use it to make a healthy and quick avocado pesto pasta salad, and you will love it. Thin it down with water or olive oil if it’s thick as a salad dressing.
Toss creamy avocado pesto in cooked quinoa, slather it over bruschetta, and serve it over sauteed vegetables or use it as a mayo substitute.
Storage Suggestions
You can store this avocado basil pesto for about a week in an airtight container. Pour some water or a thin layer of olive oil over the pesto to prevent it from turning black. Drain the water before serving.
If you want to increase the shelf life of homemade pesto, you can freeze it in an airtight container or heavy-duty freezer bag.
The best way to freeze it is in an ice cube tray, and then you can store the pesto cubes in plastic freezer bags for about 6 months.
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Recipe Card
Creamy Avocado Basil Pesto Recipe
Ingredients
- 1 ripe avocado
- 1 cup fresh basil (packed, rinsed and drained well)
- ¼ cup walnuts
- 2-3 cloves garlic
- ¼ cup extra virgin olive oil
- ½ teaspoon salt
- ¼ teaspoon freshly cracked black pepper
- ¼ cup shredded parmesan cheese
Instructions
- Cut the avocado into half and discard the seed. Take out the flesh using a spoon and add it to the medium size blender jar. Discard the skin.
- Add basil leaves, walnuts, garlic, olive oil, salt, black pepper, and parmesan cheese to the blender jar.
- Blend to make a slightly coarse paste. Scrap the sides of the jar once while blending.
- Transfer the pesto to an airtight container and drizzle a layer of olive oil to prevent it from turning black from oxidation. Secure the lid and refrigerate. Use as required.
John
Please keep posting! I love your delicious postings and recipes. Thank you, Very Much! John