This creamy avocado lemon pesto is a bright twist on the classic! It’s made with ripe avocados, zesty lemon, and fresh herbs, making it rich and refreshing at the same time.
I love spreading this on toast or tossing it with pasta. And honestly, who can resist that creamy goodness? It’s like a hug for your taste buds! 😋
Key Ingredients & Substitutions
Avocados: Ripe avocados are key for creaminess. If you don’t have fresh ones, you could use store-bought guacamole as a quick substitute, though it may change the flavor a bit.
Basil: Fresh basil adds a nice aromatic flavor. If it’s not available, try using spinach or arugula for a different but delightful taste.
Pine nuts: These provide a lovely crunch and nutty flavor. Almonds or walnuts can work well too, and they’re often more affordable.
Parmesan cheese: This helps to bind and flavor the pesto. If you’re looking for a vegan option, nutritional yeast can add a similar cheesy flavor without dairy.
Lemon: Fresh lemon juice and zest are essential for brightness. In a pinch, lime juice can be used, but it will alter the taste slightly.
How Do I Get the Pesto to a Creamy Consistency?
The key to a smooth and creamy pesto is to blend it properly. Start by combining all your ingredients (except the olive oil) in a food processor. Here are some steps to achieve the perfect texture:
- Use ripe avocados; they should be soft to the touch but not brown inside.
- When you blend, slowly add the olive oil while the processor is running. This helps the oil emulsify with the other ingredients.
- If the pesto seems too thick, don’t hesitate to add more olive oil or a splash of water until you reach your desired consistency.
Lastly, remember to taste and adjust seasonings as you go. Enjoy making this deliciously creamy pesto!
How to Make Creamy Avocado Lemon Pesto
Ingredients You’ll Need:
Base Ingredients:
- 2 ripe avocados
- 1 cup fresh basil leaves
- 1/4 cup fresh parsley leaves
- 1/4 cup pine nuts (plus extra for garnish)
- 1/2 cup grated Parmesan cheese (plus extra for garnish)
- 2 cloves garlic, peeled
- Juice of 1 lemon (about 2 tablespoons)
- Zest of 1 lemon
- 1/3 cup olive oil
- Salt and freshly ground black pepper, to taste
- Optional: red pepper flakes for a slight heat
How Much Time Will You Need?
This creamy avocado lemon pesto recipe takes about 10 minutes of prep time. It’s quick, simple, and can be enjoyed immediately, making it the perfect addition to any meal or a quick snack!
Step-by-Step Instructions:
1. Toast the Pine Nuts:
Begin by toasting the pine nuts. Heat a dry skillet over medium heat and add the pine nuts. Stir them frequently for about 3-5 minutes or until they are golden and fragrant. Keep a close eye on them, as they can burn quickly! Once toasted, set them aside to cool.
2. Blend the Ingredients:
In a food processor or high-speed blender, add the ripe avocados, fresh basil leaves, parsley, toasted pine nuts, grated Parmesan cheese, garlic cloves, lemon juice, and lemon zest. Pulse them together until everything is coarsely chopped.
3. Create the Creamy Texture:
While the food processor is running, slowly drizzle in the olive oil until everything is well blended and smooth. If your pesto seems too thick, just add a little more olive oil or a splash of water until you reach your preferred consistency.
4. Season to Taste:
Once you have a smooth mixture, taste it! Add salt and freshly ground black pepper according to your flavor preference. If you want a bit of heat, this is the time to add some red pepper flakes and pulse a few times to mix them in.
5. Serve and Enjoy:
Your creamy avocado lemon pesto is ready! Serve it immediately over toasted bread, stir it into freshly cooked pasta, or simply enjoy it as a dip. For extra flair, garnish with additional pine nuts, chopped fresh parsley or basil, and a sprinkle of Parmesan cheese.
6. Enjoy Your Creation!
This delightful pesto not only tastes fantastic but also looks vibrant and appealing. It’s perfect for a fresh appetizer or a quick meal. Enjoy the creaminess of the avocado paired with the zesty lemon and fresh herbs!
FAQs About Creamy Avocado Lemon Pesto
Can I Use Frozen Avocados for This Recipe?
Yes, you can! Just make sure to thaw the frozen avocados completely before using them. You can thaw them overnight in the fridge or pop them in cold water for a quicker option. Once thawed, blend them in as you would fresh avocados!
How Should I Store Leftover Pesto?
Store any leftover pesto in an airtight container in the refrigerator. To help prevent browning, you can drizzle a thin layer of olive oil on top before sealing it. It will stay fresh for about 3 days in the fridge.
What Can I Substitute for Pine Nuts?
If you don’t have pine nuts handy, you can easily substitute them with walnuts, slivered almonds, or sunflower seeds. Each will give the pesto a different but delicious nutty flavor!
Can I Make This Recipe Vegan?
Absolutely! Simply omit the Parmesan cheese or substitute it with nutritional yeast for a cheesy flavor without dairy. You can also experiment with vegan cheese alternatives if you prefer.
