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Avocado pesto recipe

Avocado pesto recipe

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  • Recipes
  • Dish type
  • Side dish
  • Sauce

This is a purely vegan pesto that goes well with courgetti and other vegan pasta.

1 person made this

IngredientsServes: 4

  • 50g pine nuts
  • 1 ripe avocado, peeled and stone removed
  • 60ml lemon juice
  • 60ml olive oil
  • 2 garlic cloves, more to taste
  • 15 large basil leaves

MethodPrep:10min ›Ready in:10min

  1. In a non greased non stick frying pan toast pine nuts till golden. Let cool. If you are on a raw food diet, skip this step.
  2. Place all ingredients in a food processor and process till smooth. Adjust seasoning and keep refrigerated till using.

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Reviews & ratingsAverage global rating:(2)

Avocado Pesto Pasta

Having a wholesome quick lunch is easier than you think. This creamy avocado pesto pasta is your solution to Italian food cravings on a low carb diet and a simple keto lunch you can make in a snap. Simply add your fresh pesto ingredients to a food processor. Add some avocado to make this pesto creamy and smooth. Then pour over your favorite low carb noodles.

Avocado pesto pasta can be prepped up ahead of time to make packing lunch for work or home easy with little effort. Italian flavors of fresh basil, garlic, pine nuts are combined with avocado to make the ultimate noodle dish for any meal.

Avocado Pesto

Traditionally pesto is made with fresh basil leaves, garlic, pine nuts, olive oil and some parmesan cheese. In this low carb recipe, we add a half an avocado to make this mixture creamy and thick. It provides the perfect based to stick to your favorite keto noodle. Using avocado is the perfect match. Not only does it add flavor to your pesto, but it adds fat, fiber and lots of vitamins.

Are Avocados Keto?

Yes, avocados are keto approved. Avocados are a fruit you can feel free to eat on the keto diet. They are filled with healthy fats, specifically monounsaturated fatty acids. They contain lots of fiber, so while their total carb count may seem high, they are actually quite low in net carbs. There is about 1.8 grams net carbs per 100 grams of avocado.

Avocados also offer more potassium compared to bananas. Sometimes electrolytes can be lower or out of balance on the keto diet. Eating avocados regularly will keep your potassium levels in check.

Keto Noodle Options

There are a couple different options for low carb noodles when it comes to making a keto pasta dish. You can opt for hearts of palm noodles, shirataki noodles, wheat based low carb pasta or zucchini noodles (aka zoodles).

  • 250g pkt vine-ripened cherry tomatoes
  • 1 tbs olive oil
  • 350g spaghetti
  • 1 cup basil leaves
  • 1/3 cup (25g) finely grated parmesan
  • 1/4 cup (40g) pine nuts, toasted
  • 1 garlic clove, quartered
  • 1/3 cup (80ml) olive oil, extra
  • 1 avocado, stoned, peeled, finely chopped
  • Finely grated parmesan, extra, to serve


Preheat oven to 200°C. Line a baking tray with baking paper. Place tomatoes on the lined tray and drizzle with oil. Season. Roast for 15 mins or until tomatoes begin to collapse.


Meanwhile, cook the spaghetti in a large saucepan of boiling water until al dente. Drain, reserving 1/3 cup (80ml) of the cooking liquid. Return the spaghetti to the pan.


Process the basil, parmesan, pine nuts and garlic in a food processor until finely chopped. With the motor running, gradually add the oil in a thin, steady stream until combined. Add the avocado and blend until just combined. Stir in the reserved cooking liquid. Add to the pasta and toss to combine.


Divide the spaghetti mixture and tomatoes among serving dishes. Season. Serve with extra parmesan.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet.

Creamy Avocado Pesto Sauce That’s Keto & Delicious!

In a food processor, add in all ingredients except olive oil. Turn the food processor on pulse. Pulse several times and be sure to scrape the sides with a spatula to make sure everything is getting blended together.

Slowly add in extra virgin olive oil while the food processor is on low. Continue mixing for about a minute.

Remove pesto sauce from the food processor and use on top of zucchini noodles or serve as desired. If you have any leftovers, store pesto in a sealed container in the refrigerator for up to 3 days.

Nutrition Information

Yield: 1 and 1/3 cups (10.6 oz), Serving Size: 2 tablespoons
Amount Per Serving: 155.3 Calories | 12.8g Fat | 2.2g Total Carbs | 1.3g Fiber | 2.0g Protein | 0.9g Net Carbs

The secret is in the sauce!

These days I&rsquom really exploring sauces and flavors to give my keto recipes an added kick. I recently made a delicious homemade pesto sauce recipe featuring basil and avocado, and the result is a pesto that is so full of fresh flavor with a yummy creamy texture.

The best part, you literally throw everything in the food processor or blender and you&rsquore good to go!

Now I know you can purchase store-bought pesto and yes, there are some delicious varieties out there but let me tell ya, once you make your own homemade pesto, you&rsquoll never want to purchase a store-bought jar again.

This super easy avocado basil pesto sauce recipe kicks zoodles up a notch with a flavor explosion for your mouth. The garlic, lemon, olive oil, parmesan cheese, and basil blend beautifully to create a rich sauce that I think your family will enjoy. Plus, the addition of the avocado really takes it over the top!

Instead of adding pine nuts like traditional pesto, I&rsquom using pecans for a delicious high-fat, and super flavorful option.

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I really like this recipe, especially to create a pasta tossed with some fresh summer veggies. I also really like garlic. I think you have to know your own palette and adjust accordingly. I love the amount of garlic, but it may be too much for some people. I think that the recipe is only as good as what you pair it with. It is not going to rescue your overdone chicken breast. But, this recipe did single-handedly changed my bf's mind about avocados. He went from hate to love and for that I am forever grateful.

i do not recommend this recipe. i had it over pasta and though it's a nice idea the flavors just don't work.

I used 2 avacados, and reduced the garlic (as per some of the suggestions). The sauce was good, but was a bit too tangy for what I was hoping for.

Yes, 1 too many cloves of garlic for me. Mix w/mayo for a veggie sandwich or a great shrimp dip. I liked the "raw" nature of it on grilled chicken but my husband disliked it.

The only thing that I changed in this recipe was the oil to grape seed oil. One could add more basil but we liked it just the way I made it. I found it light and refreshing over pasta.

Did anyone else think there was too much garlic in this?? I agree that I would add more basil. It kind of disappeared. Also, I substituted olive oil instead of vegetable, and veggie broth for chicken. I love avocados, and was really excited about this idea, but the recipe as it is didn't really work out.

The only thing I changed was using olive oil instead of vegetable oil and adding about another cup of basil. I served this over linguine and it was delicious. It was creamy and tangy--a great variation on regular basil pesto which can get dry. I served it alongside balsamic chicken and the contrasting tastes complemented each other nicely. Highly recommended!

I modified this and found it perfect. Try it. AVOCADO SAUCE Pour over grilled chicken breasts or fish (I recommend halibut, salmon or monkfish) for six. Can be prepared in 45 minutes or less not including cooling of the broth. 1 medium avocado, peeled, halved 1/4 cup (or more) vegetable stock* 1tpsp parsely or 1/2 tbsp basil for chicken, omit entirely for fish 2 tbsp minced spanish onion 1 tablespoon white wine vinegar 1/2 cup olive oil 2 pinches of natural coarse sea salt Blend all ingredients until chopped, scraping down sides as needed. With machine running, gradually add oil and blend until smooth. If too thick, gradually add more broth by tablespoons. Chill immediately after preparing until ready for plating. * Vegetable stock: Chop one celery stalk, half of a carrot, half of an onion, 1 clove of garlic, 3 pepper corns, combine in medium sauce pan and bring to boil in 2 cups of water. Simmer gently for 30 mins, remove all solids and chill. Any leftovers make incredible soup & sauce bases as well as an excellent liquid for making rice. This stock can be frozen until needed for up to a month.

This was terrific over some lightly sauteed broccoli with garlic and linguine. I thought the tanginess from the lime and the creaminess of the avocado really combined to make a very satisfying and well rounded flavor.

Make sure the oil is olive and substitute vegetable broth for the chicken. OK - so now it's a different recipe! It tastes great over chicken -over seafood? Nah - especially if you use chicken broth.

No, no, no. I thought this would be strange and wonderfull but, alas, it was not. It was wildly overpowering, but in a bad way. Perhaps I shouldn't have served it with roasted salmon as I did, but I still could not imagine it working with even a lightly grilled chicken breast. I did think it looked fantastic on the plate though.

good ingredients, but kind of a weird outcome. I tried to serve it over a simply grilled whitefish. possibly it would be better on pasta, but it wasn't my favorite blend of flavors.

I was afraid that adding crabmeat to this sauce would make it richer than it already is, but it didn't. it was wonderful!! Definitely a must for avocado lovers.

I used browned the garlic (6 cloves instead of 4) in olive oil before blending it in and used vegetable broth instead of chicken. I mixed the pesto with linguine, sauteed summer squash, fresh green beans, orange and yellow peppers, and fresh halved cherry tomotaoes. I *HIGHLY* recommend this recipe :)

Tried this at the last minute due to a love of avacados and a need to use basil. Very easy to make and good on grilled chicken.

Chilean Sea Bass with Spinach-Avocado Pesto

Shrimp and salmon are staples in our kitchen, but sea bass doesn't make an appearance quite as much. It should, though! Because it's insanely delish. The white fish is most similar to cod and just as easy to prepare.

Is it healthy?

Like most fish, sea bass is a good choice for protein. It has tons of omega-3 fatty acids, vitamin D, and is high enough in protein to keep that metabolism up.

What does it taste like?

Sea bass is a very flavorful fishes, but not in a fishy way. It's high in oils, which not only helps it stay moist while cooking but also makes it taste almost buttery.

How do you know if it's cooked?

The fish should flake easily with a fork when it's done. What that really means is that when you scrape a fork along the fillet, you should meet very little resistance and the fish falls apart easily. You can also use a meat thermometer to check the internal temperature. Fish is properly cooked at 145°.

What sauce goes well with it?

Many sauces go well with sea bass. A simple mix of olive oil and lemon juice is really all it needs. We paired ours with an avocado pesto that brightens its flavor.

How do you cook it in the oven?

The oven is a quick and easy way to cook your fish. Season it with salt and pepper, drizzle with olive oil, and cook it at 425° for 15 to 20 minutes.

Can you steam or pan roast it?

Yes! The best way to steam sea bass is to leave it whole. Season with some ginger and garlic (or whatever your prefer) and place it in a steamer. Let cook for about 8 minutes for a perfectly flaky fish.

Pan roasting is good for individual fillets. Heat a pan over medium-high heat with olive oil and let it get pretty hot. Add your fish and cook on each side for 3 to 4 minutes. Easy!

TikTok's Viral Pesto Eggs Recipe Makes An Eggcellent Avocado Toast Upgrade

The next time someone asks you how you would like your eggs cooked, you might want to say, "Pestoed!" The latest viral food trend to take over TikTok is comprised of eggs cooked in pesto sauce, and it looks eggs-tra delicious. If you haven't seen this tasty dish pop up on your "For You" page, you might be wondering how to make TikTok's pesto eggs — and the answer is really quite simple.

The recipe only requires two main ingredients that you could probably guess for yourself: pesto and eggs. By frying up your eggs in pesto sauce rather than your typical cooking oil, you get this flavorful way of eating eggs that TikTokers are putting on things like avocado toast and burgers. Some users are even getting creative with this pesto egg hack by making stuffed pesto egg peppers and pesto eggs on waffles. The flavor combo is so great that you'll be wanting to put pesto eggs on everything yourself.

If you're a big fan of pesto, try out this pesto egg hack from TikTok. You just need to decide on which dish to try first. Any of these nine pesto egg dishes on TikTok are great place to start. Just don't forget to snap a good foodie pic or TikTok video of your dish, so you can im-pesto all of your friends.

This pesto avocado toast recipe from TikToker @amywilichowski is the perfect place to start on your pesto egg journey. By adding a pesto egg on top, it elevates your typical avocado toast to a fancy restaurant level. Of course, you could just add the pesto egg and it would be delicious, but Amy also adds ricotta, honey, salt, pepper, and red pepper flakes for extra flavor.

Switch it up, and put your pesto on eggs on some roti (aka Indian flatbread). This genius idea comes from TikToker @darnitdamon, who also sprinkles on some cheese. This is a great idea for a midday snack to get you over that afternoon slump.

Another simple way to enjoy your pesto egg is on some toast. This is perfect if you really just want to savor the pesto eggs by themselves. TikToker @cookingwithayeh does add some salt and pepper for seasoning, but you can cook however you like your eggs.

There's nothing cheesy about your love of pesto eggs — unless you're thinking about making some cheesy pesto eggs. This recipe from TikToker @simplelifepleasures involves heating up some bread with mozzarella on top in the oven before you start to making your pesto eggs. When your eggs are ready, add them on top of your bread for a delicious and cheesy snack.

Most TikTokers have been making their pesto eggs sunny side up, but you can enjoy your eggs however you like. Scramble them, fry them over easy, or roll them up with cheese like TikToker @thekoreanvegan. In a pan, @thekoreanvegan fries up some eggs with cheese in pesto sauce and slowly rolls them up like a burrito as they cook. With a rolled up cheesy pesto egg ready to go, add to some bread with tomatoes and arugula for the most beautiful sandwich you've ever seen.

If you're vegan, you can still enjoy some pesto eggs with this recipe from TikToker @healthygirlkitchen. Just fry up some tofu, which will act as your eggs. Sprinkle on some turmeric at the center if you want that sunny side up look. Voila, you have some vegan pesto eggs that look just like the OG.

You'll love this flavor combo a waffle lot. Instead of some toast, TikToker @courto3 uses a waffle, because "waffle's gonna change the game." With your pesto egg on a waffle, it gives you that perfect sweet and savory combo — the best of both worlds. Serve this up at your next roomie brunch with some mimosas and fresh fruit.

Adding a fried egg to a burger is always a great choice, but a pesto egg is even better. This tutorial from TikToker @thisisplanetfood shows you just how to assemble a pesto egg burger with red pesto, bacon, and halloumi cheese. If you're wanting to make your backyard BBQ this summer a standout, you might want to add this burger to the menu.

You've had stuffed bell peppers before, but have you ever had air-fried pesto egg bell peppers? This idea from TikToker @eatpayylove is genius. It not takes the pesto egg to a whole new level, but gives you an excuse to use the air fryer that TikTok made you buy.

Pesto with Avocado Oil

Time: 5 minutes

Servings: 20


  • 3 cups fresh basil, packed
  • 2 cups parmesan cheese, grated
  • 1 1/2 cups pine nuts, lightly toasted
  • 4 cloves garlic
  • 1 1/4 cups Primal Kitchen Extra Virgin Avocado Oil*
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper, ground


  • Add all ingredients except for the oil into a high-speed blender (we used a NutriBullet) or food processor. Cover the blender or food processor with the lid. Pulse for three seconds five times (for a total of 15 seconds) to combine.
  • Then, with the motor running, drizzle in oil in the top of the blender (remove the stopper first) or processor. Blend the ingredients on low for 20–30 seconds until the ingredients are blended evenly.
  • You may need to remove the lid and scrape down the sides of the blender or food processor, and to mix the ingredients together if they clump and won’t blend easily. Replace the lid and pulse a few more times until well combined.
  • The consistency should be a spoonable sauce.
  • Remove from blender or food processor and use immediately, or pour into a mason jar or container with an air-tight lid.
  • Store any unused pesto in the refrigerator for 4 to 7 days.
  • You can also freeze pesto in ice cube trays or in resealable freezer bags for up to 2 months (thaw before using).

Pesto with Avocado Oil Nutrition Info (per serving 20 servings total):

Calories: 234

Carbs: 3.1 grams

Fat: 24 grams

Protein: 4 grams

Recipe Summary

  • 3 zucchini, trimmed
  • 1 ripe avocado - peeled, halved, and pitted
  • 5 tablespoons pesto, or more to taste
  • 1 skinless, boneless chicken breast
  • ½ teaspoon paprika
  • 1 pinch salt and black pepper to taste
  • olive oil, divided
  • 2 tablespoons grated Parmesan cheese (Optional)

Make zucchini noodles using a spiralizer.

Mash avocado in a small bowl and mix in pesto until smooth.

Flatten chicken breast with a meat hammer. Season on both sides with paprika, salt, and black pepper.

Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook chicken until golden and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 6 minutes per side. Cool until easily handled, about 5 minutes dice into small pieces.

Heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add zucchini noodles cook and stir until softened, 5 to 7 minutes. Stir in avocado pesto mixture and diced chicken cook until flavors combine, 3 to 5 minutes. Sprinkle Parmesan cheese on top before serving.

Avocado Pesto Pasta

  • Author: Mimi Ace
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings 1 x
  • Category: Mains
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan


This delicious 7 ingredient avocado pesto pasta is full of fresh herbs and bright flavors. A healthier take on traditional pesto, this avocado pesto sauce is vegan and oil-free! Ready in just 15 minutes, this recipe is perfect for a quick and easy weeknight dinner.


  • 8oz pasta of choice (gluten-free if necessary)
  • 1 large ripe avocado, skin and pit removed
  • 1 cup fresh basil, packed *
  • 1 cup fresh parsley, packed *
  • 1/4 cup nutritional yeast
  • 2 tablespoons lemon juice
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, or to taste
  • 2 tablespoons water


  1. In a medium pot, bring salted water to a boil and cook pasta al dente according to package instructions.
  2. While the pasta is cooking, add all the remaining ingredients to a food processor. Process until the pesto is smooth and creamy. Add extra water if you like a thinner sauce.
  3. Drain the pasta, then return to the pot. Stir in the pesto and cook over low heat until warm.
  4. Serve this pasta warm or cold. Store in the fridge 5-7 days.


* Instead of 1 cup each of basil and parsley, you could do 2 cups of parsley or 2 cups of basil. Alternatively, I think spinach would work in this recipe if you don’t have basil or parsley.


  • Serving Size: 1/4 recipe
  • Calories: 304.59
  • Sugar: 2.62g
  • Sodium: 309.48mg
  • Fat: 7.32g
  • Saturated Fat: 0.76g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 50.59g
  • Fiber: 11.19g
  • Protein: 13.03g
  • Cholesterol: 0mg

Keywords: avocado, pesto pasta recipe, vegan pesto


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