Recipe: Avocado Basil Pesto

Try a lighter, heart healthy and dairy-free pesto to go on toast or in pasta!

Serving Size: 1/4 cup
Yield: 6 servingsAvocado Basil Pesto Graphic


  • 1 ½ cups fresh basil, tightly packed
  • 3-4 sprigs mint (optional)
  • 2/3 cup walnuts, halved
  • 2-3 cloves garlic
  • 1 large avocado (or 1 ½ small)
  • Juice of one lemon (approx. ¼ cup)
  • 2 tablespoons water
  • ½ teaspoon salt
  • 1 tablespoon nutritional yeast (optional)

Note: If you are using a low-speed blender instead of a food processor, add the avocado and liquid components first, then the herbs and nuts.


  1. Add basil, mint, walnuts and garlic to a food processor and pulse until the mixture is coarsely ground.
  2. Add the avocado, lemon juice, water, salt and nutritional yeast (if using), and blend until smooth and creamy. You may need to stop and stir a few times during the blending.
  3. Store in an airtight container in the refrigerator until ready use. An extra squeeze of lemon on top will reduce browning.

Nutrition Information / Amount per serving:

Calories 129
Total fat 11.9 g
Saturated fat 1.3 g
Cholesterol 0 mg

Protein 3.1 g
Total Carbohydrates 5.1 g
Dietary Fiber 2.7 g
Sodium 197 mg

For delicious recipes, nutrition tips, and to find cooking and nutrition classes, go to the Kendall Reagan Nutrition Center website. More great info is also available at the College of Health and Human Sciences Pinterest board.

Kendall Reagan Nutrition Center