Zesty Avocado Pistachio Pesto

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4 from 4 votes

A fresh pesto that can be rustic or creamy depending on how long you blend and how nuts you go with the nuts.

Course Appetizer, Basics, Dip, Holiday, Parm topping, Sauce, Snack, spread

Cuisine American, Italian, Mediterranean

Keyword creamy, lux, rich, tangy, zippy

Prep Time 5 minutes

Total Time 5 minutes

Servings servings of 2 Tablespoons

Calories 55kcal

Author Plant Test Kitchen

Equipment

Small Food Processor or Blender (the blend might require more spatula work)

Ingredients

1 cup Basil leaves packed
1 avocado
¼ -½ cup pistachio nuts
1 ½ TBSPs lemon juice
½ teaspoon salt
¼ teaspoon ground black pepper
3 TBSP extra virgin olive oil or avocado oil
1 TBSP water

Instructions

Place all ingredients in the food processor, process to desired consistency and serve or store.

Notes

Nutrition Information is approximate.

Heating The Pesto Is Not Recommended

This pesto contains fresh basil and avocado. These things don't like to be heated up. However, you can add pesto to things that are already hot. I often toss this pesto with hot pasta or spread it on roasted veggies right after I pull them from the oven.

Garlic is optional

Some people like garlic in their pesto, sometimes I do as well. Adding a little garlic gives this zesty pesto a nice punch if you are in the mood.

Creamy or Rustic?

The more you process the creamier it will become. Also, using fewer pistachio nuts and adding more water makes it creamier.

For a more rustic pesto, use more pistachio nuts and pulse to a grittier rustic texture.

Have fun with your pesto

Feel free to experiment with using more or less of any of the ingredients in this pesto. Sometimes I use more basil when I make pesto. It's hard to make bad pesto. I recommend starting low on garlic, salt, and oil, but other than that pesto is a great wing-it kind of thing.

Oil-Free Instructions:

Sub an extra avocado for the olive oil.

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Nutrition