Creamy Avocado Pesto

Creamy Avocado Pesto
Avocado pesto is definitely a treat.

With basil and pine nuts, the avocado pesto lends itself to classic pesto flavors with a twist. The first part of the twist is it’s packed with fiber-boosting broccoli that you can’t even taste. Secondly, it’s oil free yet still rich and creamy thanks to the avocado, which brings all the flavors together and adds a wonderful silky green color and texture.

This Creamy Avocado Pesto coats pasta wonderfully but is also extremely versatile. Because it doesn’t contain any dairy, it makes a great dish to pack for picnics and the beach. I made this dish as a side dish but to make it an entree, just add a few ounces of your favorite protein. Enjoy!

If you’re looking for outdoor summer salad inspiration, this is a great summer salad. It’s less fussy being outdoors because it doesn’t contain any cheese, milk, or egg. I hope you like it.

Creamy Avocado Pesto
Prep time
Cook time
Total time
Serves: 2 people
  • 12 ounces uncooked quinoa spiral pasta (or regular spiral pasta)
  • 1 cup steamed broccoli
  • 2 teaspoons garlic powder
  • 1 ripe California avocado, peeled and seeded
  • 3 tablespoons pine nuts
  • 1 cup fresh basil
  • 1 tablespoon lemon juice
  • 3 tablespoons water, divided
  • 1 cup cherry tomatoes, halved
  1. Cook pasta according to directions, drain, and set aside.
  2. In a food processor or blender, combine steamed broccoli, garlic powder, avocado, pine nuts, basil, lemon juice, and 2 tablespoons of water. Add more water as needed to help process until smooth.
  3. In a large bowl, toss cooked pasta with pesto sauce until well incorporated. Plate the pasta and top each dish with a handful of tomatoes and a few sprigs of fresh basil. Serve warm or chilled.


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14 thoughts on “Creamy Avocado Pesto

  1. I love your version of broccoli pesto – sounds like you made it even more creamy from the avocado, while still being super healthy! 

  2. So I’m pretty stuck on my pesto sauce so I rarely ever look at other recipes. But yours? I LOVE everything you did here.  For one, you didn’t completely nix the basil but just enhanced with broccoli. I am also in favor of using another nut besides pine nuts so I use pistachio but why have I never tried almonds?  The avocado? Brilliant! Love this, Trish–I’m going to try it. 🙂

  3. This was great. Great! I’ve never been a huge pesto fan, but since I’m on an avocado kick (seriously, it’s like one a day around these parts), this was right up my alley. Thanks for the inspiration!

  4. OMG, looks super duper scrumptious!  The soaking of the almonds is a new one for me; I’ve never done that before.  So excited to try this, Trish!

  5. OMG, looks super duper scrumptious!  The soaking of the almonds is a new one for me; I’ve never done that before.  So excited to try this, Trish!

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