Avocado pesto is a creamy, vibrant twist on classic basil pesto. This version swaps most of the olive oil for ripe avocado while keeping the familiar trio of basil, Parmesan and nuts. A splash of fresh lemon brightens the flavor and helps preserve the green color. In the photos, pepitas are used instead of pine nuts, which also work beautifully.
Use this avocado pesto on pasta, as a dip or a sandwich spread. It’s silky on noodles, fantastic as a vegetable dip, and makes sandwiches and toast especially satisfying. Because avocados oxidize and brown over time, it’s best enjoyed right away or stored tightly covered in the refrigerator until serving.
Avocado Pesto Serving Suggestions
Pasta
This pesto pairs well with long pastas like spaghetti or shapes such as fusilli. For a saucier finish, the recipe will generously coat about 8 ounces of pasta; you can thinly dress up to 12–16 ounces if you prefer a lighter coating.
Tips: Reserve some of the pasta cooking water and add it a little at a time with the pesto to loosen the sauce and help it cling to the noodles. Let the pasta cool slightly before stirring in the pesto. If you expect leftovers, store pesto and pasta separately to keep the pesto from browning and to preserve texture.
Veggies: Grilled, roasted or raw
Avocado pesto elevates simple vegetables whether used as a dip, a base swipe, or a dollop on top. It complements bell peppers, roasted carrots, tomatoes, mushrooms, artichokes and more, adding brightness and richness without overpowering the produce.
Sandwiches or toast
Spread the pesto on crusty bread and layer with sliced tomato and mozzarella for a fresh summer sandwich. It’s also delicious on toast topped with a fried egg for breakfast or brunch.
More Unexpected Pesto Ideas
- Arugula-almond pesto for pizza or pasta
- Basil pesto turned into a bright salad dressing
- Broccoli pesto tossed with pasta and green olives
- Double tomato pesto with zucchini noodles
- Pesto pasta salad for make-ahead meals
Please let me know how you serve your avocado pesto in the comments! I enjoy hearing new serving ideas and variations.
Avocado Pesto
Add ripe avocado to make your pesto extra creamy. This basil and avocado pesto is wonderful on pasta, sandwiches, vegetables and more. Yield: about 1 ½ cups.
Ingredients
- Optional: 8 to 16 ounces pasta (spaghetti or fusilli)
- ¼ cup pepitas (green pumpkin seeds) or pine nuts
- 2 large ripe avocados
- 2 ounces (¾ cup) finely grated Parmesan cheese
- 2 medium cloves garlic, sliced into pieces
- 3 tablespoons lemon juice
- ¼ teaspoon fine salt, or to taste
- ⅔ cup (about 1 ounce) lightly packed fresh basil leaves
Instructions
- If using the pesto on pasta, bring a large pot of salted water to a boil and cook the pasta according to package directions.
- Toast the pepitas or pine nuts in a small skillet over medium-low heat, stirring frequently, until fragrant and lightly golden at the edges, about 3–4 minutes. Transfer to a bowl to cool.
- Make the pesto: pit and halve the avocados and scoop the flesh into a food processor. Add the Parmesan, garlic, lemon juice, and salt. Blend until smooth, scraping the sides as needed.
- Add the toasted pepitas and basil and pulse until they’re broken into small pieces and the mixture is well combined. Taste and add more salt if needed. This pesto is best fresh but will keep up to 3 days refrigerated if stored with minimal air exposure.
- To toss with pasta: reserve some pasta cooking water before draining. Return the pasta to the pot and add splashes of the reserved water along with the pesto to loosen and coat the noodles (about ¼ cup cooking water for 8 ounces pasta). Store pesto and pasta separately if saving leftovers to reduce browning.
Notes
Adapted from an avocado pesto toast recipe.
Vegan option: Omit the Parmesan; consider sprinkling vegan Parmesan on top if desired.
Pasta quantity: For a well-coated, saucy result use this pesto on 8 ounces of pasta. It can lightly dress up to 16 ounces.
- Category: Sauce
- Method: Food processor
- Cuisine: Italian-inspired