Avocado Pesto

  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 10m
  • Ready In : 20m
This pesto recipe is a great dinner, lunch, summer salad…Ohh…it’s just great! One word of advice, eat right away- we know what happens to avocados when exposed to air!


  • 2 large, very ripe avocados
  • 2 oz fresh basil leaves
  • 1 cup pistachios
  • 4 cloves garlic
  • 1/8 cup olive oil
  • 1 tsp cumin
  • Salt and pepper to taste
  • *Pasta of your choice
  • 1/4 fresh lemon


Step 1

Bring a pot of water to boil, add a pinch of salt and some oil. While waiting for the water to boil, add the pistachios to the bowl of a food processor and pulse until the nuts are broken down.

Step 2

Add the avocados, basil, garlic, cumin to the bowl of the processor and wiz it on high. While the pesto is forming, slowly add the oil to the mix. Stop- scrape down the sides and taste. Add any salt or pepper at this time.

Step 3

Drain your pasta, reserving 1 cup of the pasta water. Add the pasta and pesto in a large mixing bowl and toss around. Use the pasta water to this out the pesto. A drizzle of fresh lemon juice, salt and pepper to top it off!

Step 4

This is the MOST IMPORTANT step. Get a plate, put a serving of pasta on it and EAT!


Plant based foodie, running, cooking, trash TV- all things that describe me! I enjoy cooking quick and easy meals that are healthy and inexpensive. Happy reading!

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