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avocado pesto pasta on pink and blue plates

Avocado pesto

Ripe avocados blended with basil, garlic and pine nuts make the most incredible, creamy avocado pesto. Perfect with pasta.
5 from 1 vote
Prep Time 5 mins
Total Time 5 mins
Course Sauce
Cuisine Italian
Servings 4
Calories 331 kcal



  • 2 ripe avocados
  • 30 g pine nuts
  • ½ lemon juiced
  • Small handful basil leaves
  • 1 clove garlic crushed
  • 2 tablespoons nutritional yeast or parmesan cheese or vegan or vegetarian alternative
  • 50 ml olive oil
  • Salt and pepper to taste, optional

To serve

  • Pasta


  • Place all the ingredients into a blender or food processor.
  • Blend until smooth, stopping to scrape the sides down once or twice.
  • Add salt and black pepper to taste (if using) and pulse again.
  • Stir through cooked pasta and heat gently to warm through, stirring often.


  1. Best eaten fresh as avocado turns brown quickly.
  2. Not suitable for freezing.
  3. If serving to a baby or young child omit the salt.
  4. Nutritional information is approximate and intended as a guide only. It doesn't include the pasta.


Calories: 331kcalCarbohydrates: 13gProtein: 5gFat: 32gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 20gSodium: 8mgPotassium: 630mgFiber: 8gSugar: 1gVitamin A: 152IUVitamin C: 18mgCalcium: 18mgIron: 1mg
Keyword avocado pesto
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