Do you love pesto, but might fancy something new, something a bit different? If so, you are ready for this super creamy avocado basil pesto.
All you need is a ripe avocado, some basil, arugula, and spinach, as well as some feta cheese and fresh lime juice. The result is an incredibly creamy pesto with the tanginess of feta, the freshness of lime, the nuttiness of arugula, the smooth flavor of avocado, and the vibrant note of basil.
Combined with a bowl of pasta, served on top of buddha bowls and salads or filled in wraps or quesadillas, this quick and easy avocado pesto makes everything a bit more special.Jump to Recipe
Table of Contents
About this Recipe
Usually, you’ll need quite a bit of oil for a homemade pesto. And don’t get me wrong, olive oil and other vegetable oils are very healthy foods. But they are also quite high in calories. Especially in the quantities that are used in most pesto recipes.
So, to save ourselves some calories, we simply omit the oil in today’s recipe. However, this is not at the expense of taste since the creamy, full-bodied note of the avocado and the slightly bitter flavor of arugula will easily compensate the taste of olive oil.
In addition, arugula and spinach will add some extra vitamins and minerals to this recipe, which is always a good idea. And the result is a creamy pesto which is rich in flavors and comes with just 100 calories per serving.
The quantities given in the recipe make about four servings of the pesto. Since it is so much lower in calories than a classic basil pesto, the serving sizes are be a bit more generous.
Please note, I always base portion sizes on my personal dietary needs (presumably those of the average woman). However, you or perhaps one of your fellow eaters may need more or less than I do. So, feel free to adjust.
- a ripe avocado
- fresh arugula and baby spinach for some extra vitamins and flavor
- fat-reduced feta cheese for tanginess and creaminess
- the juice of one to two limes – for acidity and to keep the pesto from turning brown
- basil leaves for that Mediterranean touch
Substitutions and Variations
If you wish, you can also substitute the spinach leaves for the same amount of arugula. Also, feel free to use a full-fat feta cheese for your avocado pesto.
To give this pesto even more flavor, you can also add some sun-dried tomatoes or pine nuts.
How to Make this Recipe
As promised, this avocado basil pesto is really easy and quick to prepare. First, cut the avocado in half, remove the pit, and peel it. Then place the flesh in a food processor or, if you use an emergency blender, in a tall container.
Now add the spinach, arugula, and basil as well as the feta cheese. Then squeeze one lime and add the juice directly to the remaining ingredients. If you use a citrus press, one lime should add enough juicy. If not, you might need the juicy of a second lime.
Alright, now it’s time to blend these ingredients until you have a smooth pesto. Finally, give it taste test and see if you might need to add a little salt, pepper or maybe some more lime juice and that’s it.
Here’s How to Save this Recipe or Make It in Advance
Stored in an airtight container or jar, this avocado basil pesto will keep in the fridge for up to two or three days. If you want to meal prep this recipe, make sure to consume it within these two to three days.
Your Common Questions Answered
In case there are any questions left, I hope these FAQ will help you. If not, feel free to drop your question in the comments below.
You can make a homemade pesto with a food processor, blender or emergency blender.
You can replace the spinach with the same amount of arugula. If needed, you can also replace the arugula with spinach, but the bitter, nutty note of arugula will be lost then, which will change the taste a little.
It goes great with pasta or pasta salads. But it also tastes delicious with potatoes or as a creamy component in bowls and salads. Furthermore, you can use this pesto as a dip or for sandwiches or wraps.
Save for later
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I hope you like this simple avocado basil pesto and that you give it a try soon. If you have any further questions or suggestions, feel free to drop them in the comments, or send me a massage via email at email@example.com or Instagram (@julesbalancedrecipes).
In case, you’ve tried this recipe, I’d appreciate your comment and rating for this recipe. It’s easy to do via the comments section below this post and it would mean the world to me.
And if you loved this recipe, you may also link some of my other healthy dips and pesto recipes!
Have fun trying them out and bon appétit,
Avocado Basil Pesto
- 1 food processor alternatively blender or emergency blender
- 1 small to medium-sized avocado
- 100 g arugula (≈ 3.5 oz)
- 60 g baby spinach leaves * (≈ 2.1 oz)
- 100 g feta cheese (fat-reduced) (≈ 3.5 oz)
- Juice of 1 to 2 limes
- 2 handfuls of fresh basil leaves
- salt, pepper
- Cut the avocado in half, remove the pit with a knife and peel it. Place the flesh in the food processor or a tall container.
- Wash the arugula, basil, and spinach thoroughly, spin dry and add them to the food processor alongside the remaining ingredients. Blend until you have a smooth pesto. Season to taste salt and pepper.
- calories: 102 kcal
- fat: 7.5 g
- saturated fatty acids: 2.6 g
- carbohydrates: 2.4 g
- sugar: 1.3 g
- fiber: 2.4 g
- protein: 6.4 g