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–+ servings
Spaghetti with Pesto Served in White Bowl

Avocado Pesto.

Author Catriona Bradfield
Avocado bliss in every bite.
5 from 4 votes
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Prep Time 10 minutes
Total Time 10 minutes
Course Pasta
Cuisine Italian
Servings 4
Calories 248 kcal

Equipment

Ingredients
 

  • 1 avocado
  • 30 g (1 cup) basil
  • 60 g (½ cup) parmesan
  • 3 cloves garlic
  • 3 tbsp olive oil
  • 2 tbsp lemon juice
  • salt to taste

Instructions
 

  • Cut the avocado in half, remove the pit, and scoop out the flesh into a food processor.
  • Add the basil, parmesan, and garlic cloves to the food processor. Pulse until well combined.
  • While the food processor is running, slowly drizzle in the olive oil and lemon juice until the mixture is well combined and smooth.
  • Season with salt to taste.
  • Use immediately or store in an airtight container in the refrigerator for up to a week.

Notes

You can serve this avocado pesto over pasta, spread it on sandwiches or wraps, or use it as a dip. Enjoy!
Nutrition Facts
Avocado Pesto.
Amount per Serving
Calories
248
% Daily Value*
Fat
 
23.6
g
36
%
Saturated Fat
 
5.8
g
36
%
Cholesterol
 
11
mg
4
%
Sodium
 
145
mg
6
%
Potassium
 
283
mg
8
%
Carbohydrates
 
6
g
2
%
Fiber
 
3.6
g
15
%
Sugar
 
0.5
g
1
%
Protein
 
62
g
124
%
Calcium
 
158
mg
16
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Egg Free, Gluten Free, low carb, Low FODMAP, Paleo, Vegetarian
Tried this recipe?Mention @catrionas.kitchen or tag #catrionaskitchen!