Paleo Avocado Pesto

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5 from 149 votes

Paleo Avocado Pesto

10 minutes
Calories 450kcal


  • 1 avocado (large
  • 3 cups fresh basil (large, 200g / 7.1 oz)
  • 1/3 cup pistachio nuts (large, 200g / 7.1 oz)
  • 1/2 lemon (juiced)
  • 3 cloves garlic
  • 1/2 cup avocado oil (large, 200g / 7.1 oz)
  • 1 teaspoon salt (large, 200g / 7.1 oz)
  • 1/2 cup parmesan cheese (large, 200g / 7.1 oz)


  • Halve and peel the avocado and remove the seed.
  • Wash the basil, peel and mash the garlic and juice the lemon.
  • Place the avocado, basil, garlic, lemon juice, pistachio nuts and oil into a food processor and pulse until smooth.
  • Note: I like to mash the garlic before blending to make sure there are no large pieces left.
  • Season with salt and add more to taste if needed.
  • Note: It may also help if you soak the pistachios for 1-2 hours before blending.
  • Otherwise, let it sit for at least an hour to allow the nuts to soften.
  • This will help create a soft and creamy texture.
  • When done, use immediately or spoon the mixture in a glass jar, top with a bit of avocado or olive oil and seal properly with a lid.


Calories: 450kcal

Originally posted 2019-02-20 17:30:25.

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