ice cube tray with avocado pesto in it
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Avocado Pesto

Avocado pesto you can make ahead & freeze!  Chock full of creamy avocado, basil, cilantro and almonds, AND it's vegetarian/gluten-free.
Prep Time5 mins
Course: Main Course
Cuisine: Pasta
Keyword: avocado pesto

Ingredients

  • Makes 2 cups
  • 1 lg. Avocado
  • 3 tbsp. 45 mL lemon juice
  • 1 c. 250 mL fresh basil leaves, large stems removed
  • 1/2 c. 125 mL fresh cilantro leaves and soft stems
  • 1/4 c. 60 mL almonds
  • 2 tsp. 10 mL garlic, minced (about 4 cloves)
  • 1/4 c. 60 mL parmesan cheese, shredded
  • 1/2 tsp. 2 mL salt
  • 2 tbsp. 30 mL water
  • 1 tsp. 5 mL olive oil

Instructions

  • Place all ingredients into a high-speed blender, or a food processor. Blend until well pureed and creamy, about 5 minutes.

FREEZE

  • Place pesto in freezer trays. Freezer until solid, at least 4 hours. Transfer to a freezer bag. Freeze.

THAW

  • Plastic desired amount of pesto cubes in a bowl. Cover with plastic wrap and allow to thaw in fridge 8 hours. whisk and serve.