Avocado and Pistachio Pesto

Prep Time 15 minutes
Total Time 15 minutes
Servings 4 people


  • 2 cups fresh basil leaves (no stems)
  • 1/2 - 1 cup freshly grated parmesan (I used about 5/6 cup, but advise to measure based on desired cheesiness)
  • 1/2 - 1 cup extra virgin olive oil (again, I used about 5/6 cup, but measure based on desired creaminess - 1/2 will create a thicker consistency, 1 cup will be creamier, etc.)
  • 1/3 cup pine nuts
  • 3 medium garlic cloves
  • 1 ripe avocado
  • 1/4 cup shelled pistachios
  • 1 lemon quartered
  • salt and pepper to taste


  1. Combine basil and pine nuts in food processor, pulse for 1 min or so

  2. Add garlic cloves to pine nut + basil mixture and continue pulsing until thoroughly combined

  3. Add olive oil while continuing to pulse garlic + basil + pine nut mixture; this will allow you to gage thickness / creaminess of the pesto while everything is blending

  4. Add full avocado and pulse until thoroughly combined

  5. Add pistachio's, parm and s/p - pulsing everything together until desired taste / creaminess is achieved 

  6. To finish, squeeze juice from 1/2 - 1 lemon to lift and lighten; add lemon juice to taste

  7. Serve with pasta, crusty bread, charcuterie boards, use as a spread on sandwiches, the possibilities are endless!