This avocado basil pesto recipe is so versatile
Use it on pasta or as a dip, sandwich spread, and more!
This creamy and zesty avocado basil pesto is my new go-to for whenever I’ve got overly ripe avocados hanging out in my kitchen. It takes two minutes to make in a food processor, or a NutriBullet works just fine too.
What I love most about it is that you can store it for a few days in a jar in the fridge and use it not only as a pesto, but as a creamy dip, a sandwich spread, or on toast as an alternative to butter. If you’re like me, you might also choose to eat it straight from the jar. 😋 The garlic gives it a nice kick that’s balanced by the earthy sweetness of the basil.
Happy cooking and eating!
Alexis
P.S. On a personal note. I celebrated my 40th birthday on September 22nd, and I spent the last week or so reflecting hard on my biggest learnings in my 30s. There’s one that really stood out to me… Do things because you truly want to, not because you think you should. This goes for ALL THE THINGS (big and small). What’s your take on this?
The recipe: avocado basil pesto
I used my Nutribullet, but I’m excited to invest in a food processor once we’ve renovated the kitchen!
Ingredients (serves 2–3)
2 medium avocados, chopped
10 tbsp olive oil
5 garlic cloves, smashed and finely chopped (use less if you don’t want it to be too garlic-y)
2 handfuls fresh basil, chopped
Juice of 1 large lemon
1 tsp sea salt
1–2 tbsp water (to thin, if needed)
Spaghetti (enough for 2–3 servings)
Sun-dried tomatoes, sliced
¼ red onion, very thinly sliced (per portion)
Fresh basil leaves, for garnish
Cooking instructions
Make the pesto. Add avocado, garlic, basil, olive oil, lemon juice, and salt to a blender or food processor. Blend until smooth, adding 1–2 tbsp water if too thick.
Cook pasta. Boil spaghetti until al dente. Drain and rinse briefly with cold water.
Combine. Toss spaghetti with avocado pesto until evenly coated.
Top. Garnish with sliced sun-dried tomatoes, thinly sliced red onion, and a whole basil leaf.
Serve. Enjoy immediately, cool or at room temperature.
Quick tips
Leftovers. Any extra pesto makes a great dip the next day — serve it with raw veggies or crackers, spread it on toast, or use it as a sandwich base.
Storage. Press a piece of plastic wrap directly onto the surface before refrigerating the pesto to slow down browning. Best eaten within 1–2 days.
Pasta. Works well with spaghetti, but also great with fusilli or penne (they hold more pesto in the grooves).
Add-ins. Top with toasted pine nuts, grated parmesan, or chili flakes if you want more crunch, creaminess, or heat.
Serving. This dish is equally good warm or as a cold pasta salad.
OK, ENJOY!
I share new recipes once a month or so to inspire you (and me) to experiment more in the kitchen, but I also publish personal essays, humor pieces, and writing on wellbeing, travel, and more. I have many interests. 😉 Thanks for reading!