Description
Creamy avocado pesto with fresh mint and pistachios. Perfect for pasta, bread, or veggies!
Ingredients
Units
Scale
- 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