This avocado pesto recipe is one of our all time favourites. Only using a handful ingredients, It’s probably the simplest pesto you’ll ever make! Plus, it’s packed with nutrients and is made in record time – just 10 minutes from start to finish.
We are head over heels in love with this avocado pesto recipe in more ways than one. It’s a great base recipe, featuring just a basic collection of ingredients. Smothered in linguini, drizzled over homemade pizza and as a dip for veggies. Fresh spinach, chickpeas and cherry tomatoes also make a great addition. Mark our words, one taste and you too will be just as obsessed.
Avocado health benefits:
The pear-shaped stone fruit with a rich and creamy texture has many potential health benefits, including improving digestion, decreasing risk of depression, and protection against cancer. Avocados contain a wide variety of nutrients, including vitamin K, C and B5, folate and potassium. Additionally, they’re low in saturated fat and don’t contain any cholesterol or sodium.
Why you’ll love this avocado pesto recipe:
This avocado pesto recipe only requires basic ingredients but yields mouthwatering flavour. If you have avocados in the fridge, you probably have everything else you’ll need.
There are so many ways to enjoy this avocado pesto. Sure, if you ask us, the best way to enjoy this pesto is smothered in linguini, topped with some fresh basil and vegan cheese (yum!). But there are so many other ways to eat this pesto. Why not try drizzling it over a pizza slice, serve with crackers or as a veggie dip?
Pleasing a crowd is easy with this delicious avocado pesto recipe. Simple double or triple the ingredients to serve a room full of people and entertain with ease.
How can I store this avocado pesto?
Avocados brown quickly from the contact with air. To prevent that from happening, drizzle the pesto with 1-2 tsp lemon juice and press a piece of plastic wrap directly on the surface. Refrigerate for up to 5 days.
Total cooking time: 10 minutes | Serves: 2 | Easy
- 250g pasta of choice
- 2 avocados
- Juice from 1 ½ lemons
- 50ml olive oil
- 2 garlic cloves, peeled
- Handful fresh basil
- Handful cherry tomatoes, halved
- 60ml vegetable stock
- Pinch of salt and pepper
- Cook your pasta according to the package instructions.
- Slice the avocados in half, remove the stone and scoop out the flesh. Place into a food processor, along with the garlic cloves, fresh basil, olive oil, lemon juice, salt and pepper and process until well pureed and creamy. Lastly, stir in the vegetable stock.
- If you don’t have a food processor, you can also use a hand blender.
- Add the pesto to the drained pasta, followed by the cherry tomatoes, give everything a good stir and serve.
PS: We absolutely love seeing your takes on our recipes! If you make our avocado pesto recipe, tag us on Instagram as @weareveano. Also let us know how this recipe turns out for you in the comments!
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Founder of Veano