My avocado pesto is a versatile condiment that is great on bread or crackers or with pasta. Avocado, chives, basil, garlic, olive oil, lime, and pine nuts are whipped together to create this tasty spread.
This update on classic pesto is lick-your-fingers good. The texture of this spread is to die for. Avocado is the key to it being so divinely spreadable. Lime and chives give it that extra depth of flavor.
Ensure you're using an olive oil that you like the taste of. I know that sounds obvious, but it really makes a difference (especially in recipes like this one). And an extra drizzle of olive oil to finish off these delicious morsels.
This avocado pesto is an easy way to please both the herbivores and carnivores in your life, especially if you serve it with some good bread. #winning
I blend the chives right in the avocado pesto spread, but if you're less into onion, you can sprinkle them on top (and/or cut down on that 1 tablespoon I have in the recipe).
Tried this avocado pesto?
Let me know how you enjoyed it in the comments 🙂
- 1 avocado
- Juice of 1 lime
- 1/2 cup pine nuts
- 10 large leaves basil
- 1 tablespoon chives chopped (or to taste)
- 2-3 cloves garlic
- Salt & pepper to taste
- 1/3 cup olive oil
- Baguette or other bread
- Red pepper flakes (optional)
- Drizzle of olive oil (optional)
- Add all pesto ingredients except for olive oil to a food processor. Blend on high and slowly drizzle the olive oil in. Once all the oil is in, stop the machine and scrape down the sides. Blend further until the mixture is smooth and consistent.
- Serve immediately (or chill for 30 minutes) on fresh bread or crackers. Sprinkle red pepper flakes and drizzle olive oil over top if desired.
- This serves 2-4 - depends what you're using it for. It could easily serve 4 if this is just one of many appetizers at a party, for example. Avocado pesto is versatile... you can use it as a spread as I did, or put it into a sandwich as a condiment, dip crackers/pita/veggies in, or even serve it with pasta.
- As this condiment contains avocado, it's best eaten on day 1 or the next day as the avocado will brown.
- This is the food processor I used to make this recipe.
If you like this recipe, you may also like my sun-dried tomato and white bean dip with some crusty bread!