Creamy Avocado Walnut Pesto
Prep time
Total time
This pesto is creamy and delicious - and only takes about 5 minutes to whiz up in the food processor!
Author: thyme & toast, loosely adapted from Oh She Glows
Serves: 2-4 / ~1 cup
Ingredients
- 1 ripe avocado
- ⅓ cup basil, lightly packed
- ¼ cup raw walnuts
- 2 tablespoons grated parmesan*, plus extra for topping
- 2 tablespoons lemon juice
- 1 tablespoon extra virgin olive oil
- 1 clove garlic, mashed
- ¼ - ½ teaspoon salt, or more to taste
Instructions
- In a food processor, combine all ingredients, or for a more textured pesto, separate the walnuts to be added later. I like to add them toward the end and keep processing until they are well-incorporated and very finely chopped (to add some texture to the pesto). Process until creamy or desired texture is reached.
- Eat immediately or store in the fridge for a couple days (see notes). You can also freeze this pesto to use later.
Notes
*This pesto can also easily be made vegan by eliminating the parmesan or subbing some nutritional yeast (I love the traditional cheesy flavor the parmesan gives the pesto).
While this pesto is best eaten immediately, it can be stored in the fridge for a couple days. Just be sure to cover it with plastic wrap, pressing it onto the pesto to prevent browning on top. You can also freeze this pesto to use later!
While this pesto is best eaten immediately, it can be stored in the fridge for a couple days. Just be sure to cover it with plastic wrap, pressing it onto the pesto to prevent browning on top. You can also freeze this pesto to use later!
Recipe by thyme & toast at https://thymeandtoast.com/creamy-avocado-walnut-pesto/