Dips & Sauces/ Gluten Free/ Low Carb/ Paleo/ Vegan/ Vegetarian

Avocado Pesto (Dairy Free)

Avocado is used in this pesto recipe instead of a hard cheese which gives way to a very creamy pesto sauce that is great slathered over veggies, meat, fish, vegetable noodles, a piece of bread, in a sandwich…oh the list goes on.  I could eat this out of the jar with a spoon!  Simple to make and tasty to eat!  I sometimes find regular pesto a bit oily, so this is a great alternative.   Avocado’s are a great superfood, packed with nutrients and heart-healthy compounds too!


avocado pesto

Store in the refrigerator .  I kept mine in a jar with a screw-top lid and it kept for a week.

Avocado Pesto

avocado pesto

avocado pesto

Avocado Pesto
Course: Sauces
Author: Angela Coleby
  • 1 Avocado
  • 1 cup Fresh basil
  • 1/3 cup pine nuts
  • 3 cloves garlic peeled & chopped
  • 1 Lemon Juice
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  1. Peel the avocado, remove the stone and cut into chunks.

  2. Place all the ingredients into a food processor or a blender and blitz until smooth.

  3. Season with salt and pepper to taste.

  4. Eat and enjoy!

Recipe Notes

Nutritional Info whole recipe - 769 Calories, 76g Fat, 10g Protein, 25g Total Carbs, 12g Fibre, 13g Net Carbs

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    January 25, 2014 at 2:11 am

    Avocado in pesto looks interesting, what an idea! I’m always looking for a new dairy-free pesto recipe 🙂

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      January 27, 2014 at 2:25 pm

      This is one of my favourites…just love avocado! Hope you enjoy it!

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    July 16, 2013 at 7:40 pm

    […] whilst growling at the husband if he comes close to it.  For the basil layer, I used a creamy  avocado basil pesto but you could substitute this with chopped fresh basil.  However, I really recommend the creamy […]

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    July 16, 2013 at 9:41 am

    This looks great, healthy, natural and tasty – will definitely give it a try 🙂

  • Reply
    Melissa Brody
    July 15, 2013 at 1:57 pm

    Mmm, would have never thought of avocado in pesto. Does it still turn brownish like guacamole after a day or so, or do the other ingredients help preserve the color?

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      July 16, 2013 at 6:58 am

      The lemon juice keeps its colour…lovely and bright green! Thanks for stopping by..hope you enjoy the recipe.

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