Pistachio Avocado Pesto Recipe
Tossed with spaghetti squash! but with this delicious pesto, your possibilities are endless…
I love mixing up the usual pesto ingredients (basil, pine nuts, garlic, olive oil) to create new flavors with a healthier spin. Pistachios are rich and creamy and avocado helps to replace some of the olive oil with extra heart healthy fats. I loved putting this all over roasted spaghetti squash but it would be unbelievable over any pasta or protein.
Pistachio Avocado Pesto
Ingredients
- 1 cup shelled pistachio nuts
- 2 cloves garlic chopped
- ½ avocado
- 6-7 basil leaves roughly chopped
- 2 tbs. grated parmesan sub nutritional yeast for Whole30
- 3 tbs. olive oil
- salt and pepper
Instructions
- Start by chopping pistachios in food processor, then add garlic and basil leaves. add in 1/2 avocado, parmesan and olive oil, blending until smooth.
- Add more oil 1 tbs. at a time (if needed) to help create a smooth sauce. season with salt + pepper and serve over spaghetti squash, noodles or over top of chicken, steak, salmon or shrimp!
Why You’ll Love This Pistachio Avocado Pesto
- Creamy avocado + crunchy pistachios make the most luxurious, vibrant green pesto
- Ready in just 5 minutes in a food processor — no cooking required
- Packed with healthy fats and loaded with flavor
- Incredibly versatile — use it on pasta, pizza, toast, chicken, or as a dip
Ingredients You’ll Need
- Ripe avocado — the creamy base that makes this pesto silky and rich
- Shelled pistachios — roasted and unsalted give the best toasty, nutty flavor
- Fresh basil — classic pesto herb for that bright, herby backbone
- Garlic — just one clove keeps it from being overpowering
- Lemon juice — essential for brightness and to keep the avocado green
- Olive oil — brings it all together into a silky sauce
- Parmesan — optional but adds a salty, savory depth
Ways to Use Pistachio Avocado Pesto
- Pasta — toss with your favorite noodles and a splash of pasta water
- Cauliflower pizza sauce — spread on a cauliflower crust instead of tomato sauce
- Toast or crostini — top with a poached egg or sliced tomatoes
- Grilled chicken or fish — a vibrant, fresh sauce for any protein
- Veggie dip — serve alongside crudités for a healthy party spread
Tips for the Best Results
- Use a ripe avocado — it should give slightly when pressed; underripe avocado won’t blend smoothly
- Add lemon juice right away — this keeps the pesto bright green and prevents browning
- Don’t over-process — pulse to keep some texture from the pistachios
- Store with plastic wrap pressed against the surface — minimizes oxidation in the fridge
Frequently Asked Questions
How long does avocado pesto keep?
Store pistachio avocado pesto in an airtight container with plastic wrap pressed directly against the surface for up to 2 days in the fridge. The lemon juice slows browning, but it’s best eaten fresh.
Can I freeze this pesto?
The avocado doesn’t freeze well — it turns brown and watery when thawed. For a freezer-friendly version, omit the avocado and freeze the pistachio basil pesto base, then blend in fresh avocado when ready to use.
