Ditch that boring spaghetti sauce and try making this delicious Avocado Pesto instead!
This might come as a shock to some people, but pesto is one of my favorite pasta sauces. It blows ragù, carbonara, tomato, and butter sauces out of the park, and I just can’t get enough of it. This past summer, I spent quite a lot of time in the Italian region of Liguria—also known by foodies as the land of pesto! Climbing up and down the rugged coastline in my partner’s old-school Fiat, we devoured what seemed like a thousand bowls of pesto al linguine and crispy focaccia smothered with cheese and pesto. As a devoted pesto lover, I was in complete heaven.
Reminiscing about summer, I’ve been on a mission to create the most delicious pesto recipe out there. After several experiments, I can honestly say this is one of my favorite recipes. While some Italians and culinary connoisseurs might consider it a bit sacrilegious to add an avocado into pesto, I think it only makes it better. It adds such a delicious, rich, and creamy flavor! The best part of this recipe is that everything is made in a food processor, so there’s no need for a mortar and pestle or fancy equipment. Next time you’re craving the flavors of the Ligurian coast, try whipping up this pesto recipe for dinner!
What other nuts can I use besides pine nuts?
Don’t want to break the bank by buying a bag of pine nuts? Don’t fret! There are plenty of other nuts you can use instead. I recommend sticking to nuts with high oil content, such as walnuts, almonds, cashews, or pistachios. Whatever nut you decide to use, be sure to toast them in the pan as the recipe states.
How do I store leftovers?
If you have any pesto leftover, you can store it in an airtight container in the refrigerator for up to 2 days. Bear in mind, however, that the color may change slightly. To refresh it, add a drizzle of olive oil and a squeeze of lemon juice.
Serving suggestions
Last week, I coated pasta in this avocado pesto and served it alongside a Grilled Romaine Salad and these Roasted Brussels Sprouts. You can use it to garnish these Boneless Skinless Chicken Thighs and pair it with a few side dishes like some Parmesan-Roasted Asparagus and Roasted Red Potatoes to make it a full meal.
Avocado Pesto
Ingredients
- 1/4 cup pine nuts
- 3 garlic cloves sliced
- 1 cup fresh basil leaves
- 1 ripe avocado pitted and scooped
- 1/4 cup grated Pecorino Romano cheese
- 2 tablespoons lemon juice
- 1/4 teaspoon salt plus more, to taste
- 1/3 cup extra-virgin olive oil plus more, as needed
Instructions
- Heat a dry skillet over medium heat. Add the pine nuts and sliced garlic. Toast for about 3 minutes, stirring often until the pine nuts turn golden and the garlic smells fragrant. Remove from heat and let cool.
- Combine basil, avocado, cheese, lemon juice, pine nuts, and garlic in a food processor. Add salt and pulse until mostly combined.
- While the processor is running, slowly stream in the olive oil, starting with 1/3 cup and adding more as needed to reach your preferred consistency.
- Taste and adjust the seasoning if needed. Serve immediately as a sauce tossed with warm pasta or as a fresh spread on bread.
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