Avocado pesto divides people: some think it’s gimmicky, others use it on everything for two weeks and then move on. This version earns its place because the mint and pistachio give it enough structure to not taste like guacamole-adjacent pasta sauce. The lemon zest matters more than the juice here; it keeps the color bright and adds a sharpness the avocado needs. Use it fast because avocado oxidizes, and no amount of lemon fully stops that past the first hour. On pasta it coats well without needing any pasta water to loosen it. On bread it’s a better option than butter at room temperature. As a dip, pair it with something with crunch.
How to Make Avocado Mint Pesto
Avocado selection
Ripe but not overripe. Avocados that are brown and stringy inside will make the pesto look grey and taste flat. Firm-ripe avocados give you clean green color and a texture the food processor can handle without over-blending into wallpaper paste.
Mint vs. basil
Mint is not interchangeable with basil here: it’s the point. It gives the pesto brightness that basil wouldn’t. If the mint flavor reads as too strong, cut it back by a quarter cup and substitute flat-leaf parsley. Don’t use dried mint. 
Storage
Press plastic wrap directly against the surface of the pesto before refrigerating to slow oxidation. It will still darken after a day, but the flavor holds for two days in the fridge. Freeze it in ice cube trays if you want it to last longer.
Avocado Mint Pesto
- Total Time: 10 minutes
- Yield: Serves 4
- Diet: Vegetarian
Description
Creamy avocado pesto with fresh mint and pistachios. Perfect for pasta, bread, or veggies!
Ingredients
- 2 avocados
- 3-4 cloves garlic
- 2 cups (473 ml) mint leaves
- 1/3 cup pistachio
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- Juice of one lemon + zest
- 1 tablespoon extra-virgin olive oil
- 1/4 cup grated parmesan
Instructions
- Halve the avocados, remove the pits, and scoop the flesh into a food processor.
- Peel the garlic cloves and add them along with the mint leaves, pistachios, red pepper flakes, salt, pepper, lemon juice, and lemon zest.
- Pulse several times to break everything down, then run the food processor continuously while drizzling in the olive oil through the feed tube. Process for about 30 seconds until smooth.
- Add the grated Parmesan and pulse a few more times to incorporate.
- Taste and adjust salt, lemon, or red pepper flakes as needed. Use immediately tossed with hot pasta, spread on toasted baguette slices, or serve as a dip. The pesto will brown on the surface after a few hours due to the avocado; press plastic wrap directly onto the surface if storing.
Notes
- For a smoother pesto, remove the avocado pits and peel the avocados before adding them to the food processor.
- If you don’t have pistachios, substitute with walnuts or sunflower seeds for a similar nutty flavor.
- Store leftover pesto in an airtight container in the refrigerator for up to 3 days. Adding a thin layer of olive oil on top helps prevent browning.
- Prep Time: 10 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 cup
- Calories: 250
- Sugar: 2
- Sodium: 150
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 12
- Carbohydrates: 10
- Fiber: 5
- Protein: 4
- Cholesterol: 10
Frequently Asked Questions
How long does this pesto last in the fridge?
It keeps for about 2 days in an airtight container with plastic wrap pressed against the surface. The avocado will start to brown after that, even with the lemon juice.
Can I freeze avocado pesto?
Freezing works for up to a month. Portion it into ice cube trays, freeze solid, then transfer to a bag. Thaw in the fridge overnight before using.
What can I substitute for pistachios?
Pine nuts, cashews, or blanched almonds all work. Pistachios add a slightly sweet, earthy note, so cashews are the closest match in flavor and texture.
I love the ingredient combination in this pesto, especially the mint – nice touch :)