Avocado Pesto is a healthy variation of the classic pesto where avocado is added in the recipe. It is a very versatile dip and can be used in various ways to perk up a meal.
About This Recipe
Pesto is a luscious Italian sauce made using basil leaves, nuts, garlic, olive oil, even cheese, and it is served as a sauce with pasta or as a dip too. Pesto originated in Italy and its name is derived from the word ‘Pesta’ which translates as ‘to pound’ or ‘to crush’.
Avocado Pesto, is a healthy and delicious variation of classic pesto that uses Ripe Avocado, Basil, Walnuts, Garlic, Olive Oil, and Parmesan Cheese as its main ingredients. It is prominently used in the Italian cuisine and adds a fantastic flavor to the Italian recipes.
Here, I have used Basil Leaves to make it, but you can always experiment with other Green Leafy Vegetables such as Spinach, Kale, and Arugula to make your Pesto more healthy and flavourful. Also, make sure to use Fresh Basil Leaves to get that awesome flavor.
It is also important to use good quality Olive Oil and Cheese, to get that perfect texture and taste. You can also experiment with nuts such as Pistachios, Almonds, and Pine Nuts instead of Walnuts.
Avocado is full of Potassium and Fibre, they even reduce cholesterol levels. Moreover, avocado even helps in the reduction of weight.
So what are you waiting for? Make this healthy, simple, and tasty Avocado Basil Pesto sauce, store it in the fridge and use it to make different recipes.
This Avocado Basil Pesto is,
- Full of flavor
- Easy to make
Avocado – To check if the Avocado is ripe, press it lightly, if it’s soft then the Avocado is ripe and ready to cut. Avocado adds a creamy texture to this Pesto, which also adds a delicious to the Pasta.
Basil – Basil adds a nice authentic pesto flavor in this recipe. I have used basil, but you can other greens such as Spinach, Kale, and Arugula too.
Walnuts – I have added Walnuts, to add a nutty taste to this Pesto. If you have pine nuts, you can add it too. Even Cashews works well.
You can also add Pistachios for a different flavour, and it also adds to the green colour.
Garlic – Garlic adds a flavor, that no ingredient can match. So if you are making an Italian dish, do not miss on garlic
Extra Virgin Olive Oil – Use a good quality Extra Virgin Olive Oil, which makes a difference in the taste. Bad quality of the same can hamper the taste of the sauce.
Parmesan Cheese – This is optional, but if you do not have any vegan restrictions do not miss on this. Grate the parmesan cheese and use it in this pesto.
Salt & Pepper – For added taste, spice it up with pepper and salt. You can also add in Lemon Juice and Lemon Zest for a tangy kick in the pesto.
Step By Step Recipe
Add all the ingredients in a food processor.
Grind slightly to make a coarse paste. Use as required.
Frequently Asked Questions
Choosing an Avocado is one problem that many people face and ends up getting raw avocados that are not fit to use in their recipes. If you are going to buy avocados, just 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 in color 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 ripe it at home. Just put the raw avocado along with 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 also make a dairy and oil-free recipe if you have certain dietary restrictions. To make an oil-free and dairy-free Avocado Pesto, you need ingredients such as Fresh Basil, Ripe Avocado, Garlic, Cashew Nuts, Water and Sea Salt.
To make the vegan pesto, add all the ingredients in a food processor, except water. Blitz everything unless you get a coarse paste. Just avoid using a mixer grinder to make the Avocado Basil Pesto.
Now blitz it again and add a little water at a time, till you get a creamy texture. Once done, take it out in a bowl to use in the dish or take it out in an airtight container and store it in the fridge.
You can use Nutritional Yeast instead of Parmesan Cheese too, it gives the pesto a salty cheesy flavor without using Cheese.
To make Nut Free Pesto, you can use roasted Sunflower Seeds instead of nuts.
I have used basil, but you can other greens such as Parsley, Spinach, Kale and Arugula too.
Pesto is one of those condiments that can be used in various ways. You can use it to make a Fettuccine Pasta of course, but you can also use it as a spread in Sandwiches, Wraps, and Open Toast. You can also serve it as a dip along with crackers and biscuits for your party starters.
Avocado Pesto also makes a great marinade to make delicious healthy Grilled Chicken, Fish or Prawns/Shrimp recipes. Also, use it to make a healthy and quick Avocado Pesto Pasta Salad, and you will definitely love it.
One of the best ways to use it is to make a Zucchini Zoodle Pasta. It is healthy and gluten-free. If you want a vegan recipe, you can also use a vegan and oil-free Pesto to make this Pasta.
If it is store-bought pesto, you can store an opened bottle for about 2 weeks, but if you are making it home, you can store it for about a week in an airtight container. Pour some water over the pesto to avoid it from turning black. Then drain it just before serving.
You can also freeze Avocado Pesto. If you want to increase the shelf life of homemade pesto, you can freeze it in an airtight container or heavy-duty freezer bags.
The best way to freeze it is in ice trays and then can store the Pesto cubes in plastic freezer bags for about 6 months. If stored in airtight containers in the freezer, it can stay upto 9 to 12 months.
Avocado Pesto Recipe
- 2 Avocado
- 2 cups Fresh basil
- 1.4 cup Walnuts
- 5-6 cloves Garlic
- 1/4 cup Extra virgin olive oil
- Salt to taste
- 1/2 tsp Freshly cracked black pepper
- 1/4 cup Parmesan cheese (Grated)
- Add all the ingredients in a food processor.
- Grind to make a slightly coarse pesto.
- Store in a glass jar for up to a week in refrigerator.
- Use as required.