Avocado and basil pesto with almonds, lime juice, and olive oil, a quick sauce with few ingredients, just blend for 5 minutes in the food processor to have the most delicious avocado pesto recipe. After trying many types of pesto, I wanted to try this condiment to make a delicate avocado pesto pasta, ideal even for spreading on bruschettas, savory pies, lasagnas, and many other recipes.
A vegan pesto without cheese, fresh and delicate, it immediately won me over for its speed and goodness, suitable even for beginners in the kitchen, no cooking required, there’s no need to turn on neither ovens nor stoves, just make sure to choose the right ripeness of the avocado, don’t pick it too unripe but not too ripe either, if you see the skin slightly darkened, it means it’s starting to be too mushy.
Prefer lime for the recipe, but if you don’t have it you can replace it with lemon juice, although it makes the pesto flavor slightly sharper. If you want, you can replace the almonds with pine nuts, they will work just as well.
TRY OTHER PESTO RECIPES:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: No cooking
- Seasonality: Spring, Summer
- Energy 348.54 (Kcal)
- Carbohydrates 9.93 (g) of which sugars 1.28 (g)
- Proteins 4.68 (g)
- Fat 33.80 (g) of which saturated 3.85 (g)of which unsaturated 22.06 (g)
- Fibers 8.03 (g)
- Sodium 491.83 (mg)
Indicative values for a portion of 130 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 avocados
- 1.75 oz blanched almonds (or pine nuts)
- 5 tablespoons olive oil
- 1 bunch basil
- 1 lime (juice)
- to taste salt
Tools
- Mixer
Recipe
Quick, fresh, no cooking.
Cut the avocado in half, remove the pit and the outer skin, then transfer the flesh into a food processor.
Add the blanched almonds, well-washed basil leaves, and the seedless juice of one lime, then add the oil and salt.Blend intermittently until you get the desired pesto consistency, adding more olive oil if necessary.
Didn’t expect it to be so easy and quick to make pesto with an exotic fruit like avocado? Yes, indeed, this recipe is prepared in just 5 minutes. The part that takes the most time is peeling the fruit, so there are no more excuses not to try it!
Storage and Tips
Storage: Keep in the fridge in a sealed container for 1-2 days, covering it with a layer of oil.
Tips: You can replace almonds with pine nuts or walnuts.
If you don’t have lime juice, replace it with the juice of half a lemon.
Check out many other pestos, sauces, and salsas on my blog!
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