Avocado pesto is a wonderfully creamy and enjoyable twist on traditional basil pesto. This avocado pesto recipe substitutes avocado for the olive oil, along with the typical basil, Parmesan, and pine nuts (in these images, I opted for pepitas instead, which are also delightful). A dash of fresh lemon enhances and complements the flavors while aiding in keeping the avocado vibrant green.
You can certainly use avocado pesto on pasta. It also works brilliantly as a veggie dip and sandwich spread. Additional uses and suggestions for it can be found below. The only warning is that avocados oxidize over time, so it’s best to utilize it right away or keep it in a jar until you’re ready to serve.
### Serving Ideas for Avocado Pesto
#### Pasta
This pesto is great on spaghetti or twisted shapes like fusilli. If you favor saucy pasta as I do, this recipe adequately coats 8 ounces of pasta, although it can be extended to lightly cover 12 to 16 ounces of pasta.
**Tips:** Save some of the starchy cooking water and add splashes of it along with the pesto to help loosen it. It’s best to wait until the pasta has cooled slightly before incorporating the pesto. If you plan on having leftovers, store the pesto and pasta separately for the best outcome, as the color begins to brown pretty quickly once exposed to air and heat.
#### Vegetables: Grilled, roasted, or raw
This avocado pesto will elevate simple vegetables, whether you serve it as a dip alongside, spread it underneath, or spoon it on top. It pairs particularly well with bell peppers, carrots, tomatoes, mushrooms, or artichokes.
#### Sandwiches or Toast
Spread this pesto on crusty bread and layer with sliced tomato and mozzarella for an amazing summer sandwich. I can vouch that it also tastes fantastic on toast with a fried egg on top for breakfast.
### More Unique Pesto Recipes to Explore
Please share how you enjoy your avocado pesto in the comments! I love receiving your feedback.
### Avocado Pesto
Enhance your pesto’s creaminess and richness by incorporating ripe avocado! This fresh basil and avocado pesto recipe is wonderful on pasta, sandwiches, vegetables, and beyond. The recipe yields approximately 1 ½ cups.
#### Instructions
1. Toast the pepitas or pine nuts to enhance their flavor. Place them in a small skillet and cook over medium-low heat, stirring frequently (don’t leave them unattended, or they may burn), until they become fragrant and lightly golden around the edges, about 3 to 4 minutes. Move them to a bowl to cool.
2. For the pesto, pit and halve the avocados, then scoop the flesh into the bowl of a food processor. Add the Parmesan, garlic, lemon juice, and salt. Blend until smooth, pausing to scrape down the sides as needed.
3. Integrate the toasted pepitas and basil, and pulse until they are finely chopped and the mixture is well-combined. Taste, and incorporate more salt if the flavor isn’t quite right yet.
4. This pesto is best when used right away, but it can be stored well for up to 3 days in the refrigerator (try to eliminate any air pockets in the mixture, as they will oxidize more than the rest).
#### Notes
*Recipe adapted from my Avocado Pesto Toast.*
**Make it dairy-free/vegan:** Leave out the Parmesan cheese. You may want to top your dish with vegan Parmesan.
**How to incorporate your pesto with pasta:** I prefer pasta that is well-sauced, so I suggest using this pesto on 8 ounces of pasta (it can lightly coat up to 16 ounces). Reserve some of the starchy cooking water and add splashes of it along with the pesto to help loosen it and coat the noodles (I used about ¼ cup pasta cooking water on 8 ounces). If you anticipate leftovers, keep the pesto and pasta stored separately for the best results, as the color will start to brown fairly quickly once exposed to air and heat.
#### Nutrition
*The information provided is an estimate generated by an online nutrition calculator. It should not serve as a substitute for professional nutritional advice.*