Avocado Pesto Recipe

This Avocado Pesto is a healthy lightened-up variation of the classic pesto where avocado is added to the recipe. Make it using basic ingredients in just 5 minutes.

Course: Accompaniment

Cuisine: Italian

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Servings: people

Calories: 387kcal

Author: Neha Mathur

This Avocado Pesto is a healthy lightened-up variation of the classic pesto where avocado is added to the recipe. Make it using basic ingredients in just 5 minutes.

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Ingredients

2 ripe avocado
2 cups fresh basil packed
¼ cup walnuts
5-6 cloves garlic
¼ cup extra virgin olive oil
salt to taste
½ teaspoon freshly cracked black pepper
¼ cup shredded parmesan cheese

Instructions

Start by cleaning the basil. Take out the leaves from the stem and discard the stems. You will need 2 packed cups of basil leaves. Wash the leaves with water.
Cut 2 avocados into half and discard the seeds. Take out the flesh using a spoon and add it to the medium size jar of a blender. Discard the skin.
Add the basil leaves, ¼ cup walnuts, 5-6 peeled cloves of garlic, ¼ cup extra virgin olive oil, salt to taste, 1.4 teaspoon freshly cracked black pepper, and ¼ cup shredded parmesan cheese to the jar of the blender.
Blend to make a slightly coarse paste. Scrap the sides of the jar once while blending.
Store in a glass container in the refrigerator for up to a week. Use as required.

Notes

Make a vegan dairy-free version by skipping adding the cheese.

You can use other greens like arugula, kale, etc in place of basil for a variation.

Top the pesto with water before closing the lid of the container. It will prevent the pesto from turning black. Discard the water when ready to use.

Nutrition