Creamy Avocado Basil Pesto


by Randi Komisar, MS, RDN, LDN, CHC

Try out this creamy pesto packed with healthy fat! Perfect on whole wheat or brown rice pasta or try with zucchini noodles / topped on your favorite salad. 

Prep time 10 minutes I Total time 10 minutes


  • 1 cup packed fresh basil leaves
  • 1/2 large ripe avocado
  • 2 cloves garlic
  • 2 tablespoons pine nuts
  • 1 tablespoon fresh lemon juice
  • 3 tablespoons water, plus more if necessary
  • 1/4 cup grated parmesan cheese
  • Sea salt, to taste


  1. Add basil, avocado, garlic, pine nuts and lemon juice to a food processor and pulse for 20 seconds or until pesto is chopped.
  2. Add in water and process again until completely smooth. You may need to add more water to get it to your desired consistency.
  3. Transfer to a bowl and stir in the cheese.
  4. Store in an airtight container or sealed mason jar and refrigerate.

Pesto is best if used within a few days, otherwise freeze it for several months.