Avocado Pesto

A few months ago I came across some Instagram posts of avocado pesto. I had never heard of it before. But I love pesto and avocados. It sounds like a great combination. So I figured I would give it a try. After experimenting with different things, I finally came up with a recipe that I really liked. So here is my version of avocado pesto. It’s great on pasta or zucchini noodles. I’ve even put it on toast. I find that regular basil pesto that you buy jarred in stores is a little too oily for my taste. This avocado is more creamy. But you could add more olive oil, if you want an oilier sauce for your dishes.

Avocado Pesto

If you try this recipe, I hope you like it and please leave me a comment. Would love to hear what you think.

Avocado Pesto

Prep Time 5 minutes
Total Time 5 minutes
Servings 4


  • 2 Medium sized avocados
  • 1/4 cup parsley
  • 1/4 cup basil
  • 2 cloves garlic
  • 2-3 tbsp olive oil (or extra virgin)
  • 1 tbsp hemp hearts
  • 2-3 tbsp grated parmesan (nutritional yeast for dairy free)
  • 1 tbsp lemon juice
  • 1/4 cup walnuts (optional - or you can use pine nutsl)
  • pinch Salt
  • pinch black pepper


  1. Put all ingredients in a blender or food processor and blend until texture is smooth. 

Recipe Notes

  • Add more olive oil if you want it to be a little more wet. Add more salt and pepper to taste.

I use a Nutri Ninja Bowl Duo. I think it works great for smaller batches and doesn’t take a bunch of space.

Avocado Pesto

I used zucchini noodles with my avocado pest and topped it with some homemade turkey meatballs in the picture below. I’m still trying to perfect those. Hopefully, I’ll have a recipe posted soon.

Avocado Pesto
Zucchini noodles with Avocado Pesto and turkey meatballs


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