Remember the good ol’ days of 2014? Back then, the world was only dealing with an Ebola epidemic, not the COVID pandemic that has sadly taken so many lives while upending others. And 6 years ago I was blissfully taking terrible photos of my food in poor lighting on my iPhone without a care. If you’ve been following me since 2014, then you’ll recognize this creamy avocado basil pesto recipe that was originally depicted by some TRULY terrible photos (the horror of that yellow fluorescent kitchen lighting!) While my photography skills have thankfully changed for the better, it’s good to know that what HASN’T changed is how delicious and easy this avocado pesto is.
It’s packed with bright green leaves of basil, my favorite herb for its unique combination of fresh, sweet, fragrant, and peppery notes that is second to none in my book. Thanks to the avocado, this pesto sauce is also creamy without having to add a ton of expensive Parmigiano – though my recipe still includes some to deliver that incomparable sharpness and nuttiness that aged cheese provides. You’re welcome to omit the cheese, of course, if dairy is an issue. Same goes for the walnuts in the recipe, but if you have no nut allergies then you’ll enjoy the nutty earthiness and body that it adds to the sauce.
Finally there’s the zing from the one-two punch of garlic and lemon juice, the latter of which will also aid in keeping your avocado from browning. The best solution to prevent browning is to eat it right away, of course. It’s best eaten with pasta, like my busiate with roasted cherry tomatoes, which add a pop of sweetness and acidity that is so perfect with the pesto. It’s also great in sandwiches, on top of grilled fish or chicken, mixed into salads, and pairs perfectly with both raw and roasted veggies.
If you want to make a big batch and store your avocado pesto to use in all the ways I mentioned, then make sure to keep it in a mason jar or other airtight container so it can last up to 3 days. You can also add a layer of plastic wrap inside the container, making sure to press it in so the plastic wrap is touching the surface of the pesto. This will also help prevent that unappealing brown layer from developing on your pesto so you can keep it the BEST-O (I had to 😂).
Creamy Avocado Basil Pesto
Ingredients
- 1 cup packed fresh basil leaves
- 1 lemon, juiced
- 1/4 cup toasted walnuts (substitute with pine nuts, pistachios, or sliced almonds)
- 2 cloves of garlic, peeled
- 1 tsp. salt, more to taste
- 1 tsp. fresh ground black pepper, more to taste
- 1 tsp. cayenne pepper
- 3 tbsp. extra virgin olive oil
- 1 ripe avocado, halved and pitted
- Water as needed (if you are making this with regular pasta, reserve 1/4 cup of the pasta water after cooking)
- 1/4 cup grated Parmigiano Reggiano (optional but highly recommended)
Instructions
- Add the basil, lemon juice, nuts, garlic cloves, salt, pepper, and cayenne to a food processor or blender (optional – you can also add some zest from the lemon for even more lemony flavor). Pulse until finely chopped, scraping down the sides and blending more if necessary.
- Keep the blade running while slowly adding in the olive oil until smooth.
- Add the avocado and blend until fully incorporated into a thick almost paste-like sauce, adding water or pasta water if needed. Fold in the Parmesan cheese.
- Serve with pasta with roasted cherry tomatoes or with your choice of protein, as a sandwich spread, as a dip for vegetables, and more! Store in an airtight container for up to 3 days, adding a layer of plastic wrap that touches the surface of the pesto sauce to prevent the avocado from browning.
Notes
If you make this recipe, I’d love to see the final product. Tag your photos on Instagram with @indulgenteats and #indulgentrecipes so I can see them!
