About Recipe

I love regular homemade pesto but this version of avocado pesto is on another level. It only takes minutes to make and tastes like heaven on a plate.

Adding avocado to the mixture makes it ten times creamier and allows you to reduce the amount of olive oil that is usually used when making pesto. Finish the dish off with sweet cherry tomatoes, toasted pine nuts, a sprinkle of chili flakes and you are all set!

Following a vegan diet? Swap the parmesan for nutritional yeast or take it out altogether.

  • Serves4
  • Prep5m
  • Cook14m
  • Difficulty2


    Avocado Pesto

  • 1 avocado
  • 2 cloves of garlic
  • 100 g grated parmesan – this can be replaced with nutritional yeast
  • 50g toasted pine nuts
  • 1 tbsp extra virgin olive oil
  • 1 large bunch of fresh basil leaves (about 2.4 dl/1 cup of packed basil)
  • 1 tbsp sweet chili sauce
  • juice of ½ lemon
  • salt and pepper to taste

    To serve

  • pasta of your choice
  • cherry tomatoes
  • toasted pine nuts
  • chili flakes


Cook your pasta in a large pan of boiling salted water according to the directions on the package.

While the pasta is cooking, lightly toast your pine nuts in a dry pan. The pesto requires 50g of toasted pine nuts but I suggest adding a bit more to the pan to use as a topping.

Once the pine nuts are toasted, place all of your pesto ingredients in a blender (I use this one)/food processor and mix until you have a smooth and creamy texture. For a thinner consistency, add a tablespoon (or more) of water.

Drain the pasta and return it to the pan before pouring your pesto over it. Give it a good stir and serve immediately with fresh cherry tomatoes, toasted pine nuts and a sprinkle of chili flakes.