Avocado Lemon Pesto
Who doesn’t love a good pesto? This avocado lemon pesto is creamy and bright — you can put it on anything! So far we’ve tossed it with some pasta, put it on some toast, and made vegan pesto grilled cheese. Just look at the ooey gooey goodness…
The Details
This recipe, like many of our recipes, was an experiment that went oh so right. We were making some grilled portobello mushrooms. They were supposed to go with an avocado chimichurri sauce, only, we didn’t have the ingredients to make the chimichurri. We did have some lemon pesto from the day before. We decided to blend the avocado and lemon together and see how it went. With a few adjustments… magic! And here we are sharing the recipe with you, we hope you feel the same!
The recipe is very similar to a basic pesto. The difference is there is less oil because the avocado has so much of that creaminess. You’ll want to first blend those ingredients and add the lemon, avocado, and salt to taste at the end. That’s it! Super easy, delicious, and so versatile. Use within a 1-2 days (because of the avocado), but we doubt it will even last that long, you’ll want to eat it on everything!
Avocado Lemon Pesto
Course Appetizer
Cuisine Latino Vegan
Prep Time 15 minutes
Servings 4 people
Ingredients
1 bunch fresh basil leaves
1.5 ounces pine nuts (about 1/4 cup)
1 teaspoon kosher salt
black pepper (to taste)
2 cloves garlic (thinly sliced)
1 tablespoon extra virgin olive oil
1 teaspoon canola oil
1/2 haas avocado
1 lemon (zest of whole, juice of half)
Instructions
Put the basil, pine nuts, salt, garlic, and oils in a food processor or blender until smooth.
Add the avocado, the zest of the whole lemon, and the juice of half a lemon and blend. Taste and add salt and pepper to taste.
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