I always imagine myself having pasta with avocado pesto on a summer night on the patio. I guess it is because it is the perfect summer food.

Pesto de aguacate para todo.
Pesto de aguacate para todo.

Why avocado pesto? Because you can use it in many different ways from pasta to sandwiches, dips or to top a plate full of different roasted vegetables… as well as any other way you can think of using pesto. It’s amazing how many different ways there are to enjoy it!

Sometimes I’ll eat this pesto with multi-seed crackers and cherry tomatoes and it is an excellent and super quick lunch when I’m in a rush. The awesome thing about this avocado pesto is that you can substitute it for others, maybe not so healthy, condiments like commercial mayo. There are a lot of people that use mayo on everything, but especially the kind you buy is full of unhealthy fats. Instead, if you use this avocado pesto and put the mayo away you get a ton of nutrients and healthy fats… the kind of fat that feeds our brain and makes our entire body work very, very well.

Pesto de aguacate para todo.

Besides…I think I’ve told you many times about basil’s amazing nutritional power… so I ask what is more wonderful than eating a delicious meal that is giving your body the nutrients it needs? This simple exchange is so much better than eating empty calories full of unhealthy fats that tend to find a home in the least flattering places. ? I love the idea of switching it up!

Pesto de aguacate para todo.

Here is the recipe for this


I hope you like it as much as I do. Please don’t forget to share with me if you made the recipe or you changed it around. Tag me on Instagram and please share the recipe and my blog.

Avocado pesto

This recipe for avocado pesto uses avocado instead of olive oil. It is creamy delicious and very very healthy.
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Prep Time 10 mins
Total Time 10 mins
Course sauce
Cuisine Italian
Servings 2 cups
Calories 210 kcal


  • 1 avocado
  • 1/4 cup of pumpkin seeds or pine nuts
  • 1 clove of garlic
  • 1/2 cup basil leaves packed
  • 1/2 teaspoon of salt
  • 1 tablespoon of lemon juice
  • 1 tablespoon of water if necessary


  • Put all the ingredients in the bowl of the food processor and pulse until all is well mixed. If you need, slowly add the water in until you get the consistency that you want.
  • Check the seasoning for salt and lemon.


Store in a jar with a lid, tightly closed. You can add a little bit of olive oil (about a tablespoon) on it to prevent the upper part from oxidizing. It will last up to three days.


Calories: 210kcalCarbohydrates: 10gProtein: 4gFat: 18gSaturated Fat: 2gSodium: 589mgPotassium: 569mgFiber: 7gSugar: 1gVitamin A: 465IUVitamin C: 14.5mgCalcium: 23mgIron: 1.4mg
Keyword avocado pesto, oil-free pesto, pesto


Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

Did you make this recipe?Tag @piloncilloyvainilla on Instagram and hashtag it #brownsugarandvanilla so we can all see your creations.

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