Creamy Paleo Avocado Pesto

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avocado pesto Avocado pesto blends the both of avocados and well, pesto in a really tasty and creamy combination. Serving suggestions: mix into zucchini noodles, use as a dip for veggies or spread over eggs.

Prep time: 10 min     Cook time:  0 min     Makes: ~2.5 cups


  • 2 large ripe avocados, peeled
  • 1 cup basil leaves, packed
  • Juice of 1 lemon
  • 2-3 cloves of garlic, depending on your preference
  • 1/2 cup pine nuts (or a mixture of pine nuts and pistachios)
  • 1/4 tsp salt
  • ~1/3 to 1/2 cup olive oil

DSC_0826 Directions:

  1. In a food processor combine all the ingredients except the olive oil. 
  2. While the food processor is running, drizzle in the olive oil. Add less if you like a thicker pesto and more if you want it thinner.
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29 thoughts on “Creamy Paleo Avocado Pesto

  1. sonya

    Any idea how long this would last for? Or do you seal them in mason jars? Any idea how to do that without heating the sauce?

    1. Steph Post author

      I’ve kept mine for 2-3 days, tops. The basil tends to darken and just not be very fresh much longer than that. I don’t seal it or can it, no. Hmmm…I’m definitely not an expert in canning so I’m sorry I don’t have a better answer.

      1. sonya

        no worries, I am just never sure how long things last so i don’t want to make too much. very excited for this recipe, TY!!

        1. Steph Post author

          I definitely understand the concern…anything with fresh herbs doesn’t seem to keep much past 2-3 days or so :)

  2. Lucy

    Sorry, no way to preserve this safely. It needs to be kept in the fridge and eaten within 2 or 3 days to prevent food borne illness.
    Even freezing it would make it turn dark, too.

  3. MamaLove

    with our love of avocados, my family will have no problem eating this in 2-3 days!!! Yummy! Thank you!!!

    1. Steph Post author

      Hi Jamie…they are Ball 4 oz quilted jelly jars. I found them at my local Ace Hardware though they are also available through Amazon.

    1. Steph Post author

      Hi Elise, The recipe has olive oil, so are you wondering if you could use coconut oil instead? You can but my gut feeling is that it won’t come out with nearly the same flavor profile.

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  6. Cynthia

    I made this last night with raw cashews as I didn’t have pine nuts. It was fantastic with grass-fed beef steaks and veges! I think I will have it this morning with bacon and eggs….

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