Creamy Avocado Pesto

Try this pesto on veggie noodles, pasta or roasted veggies!


  • 1 cup (250 mL) lightly packed fresh basil
  • 1/4 cup (50 mL) walnuts, toasted
  • 1   garlic clove
  • 1 oz (30 g) fresh Parmesan cheese, grated (1/4 cup/50 mL)
  • 1/4 cup (50 mL) olive oil
  • 1/2   ripe avocado, peeled
  • 1/2 tbsp (7 mL) fresh lemon juice
  • 1/4 tsp (1 mL) salt


  1. Add basil, walnuts and garlic to Manual Food Processor; process until finely chopped, scraping down sides as needed. Add remaining ingredients;
    process until almost smooth.


  • 3/4 cup (175 mL)
    6  servings of 2 tbsp (30 mL)

Nutrients per serving:

Calories 160, Total Fat 16 g, Saturated Fat 2.5 g, Cholesterol 5 mg, Sodium 150 mg, Carbohydrate 3 g, Fiber 2 g, Protein 3 g

Cook's Tips:

Walnuts are a less expensive alternative to pine nuts to help thicken the pesto. And avocado is a healthy way to make pesto recipe smooth and creamy. This recipe works well with veggie noodles, regular pasta or roasted vegetables.

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