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ice cube tray with avocado pesto in it
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5 from 1 vote

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
Cook Time0 mins
Total Time5 mins
Course: Main Course
Cuisine: Pasta
Keyword: avocado pesto
Servings: 2 cups
Calories: 347kcal


  • 1 Avocado
  • 3 tbsp. lemon juice
  • 1 cup fresh basil leaves large stems removed
  • 1/2 cup fresh cilantro leaves
  • 1/4 cup almonds
  • 2 tsp garlic, minced (about 4 cloves)
  • 1/4 cup parmesan cheese, shredded
  • 1/2 tsp. salt
  • 2 tbsp. water
  • 1 tsp. olive oil


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


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


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


Calories: 347kcal | Carbohydrates: 16g | Protein: 11g | Fat: 29g | Saturated Fat: 5g | Cholesterol: 9mg | Sodium: 689mg | Potassium: 693mg | Fiber: 9g | Sugar: 2g | Vitamin A: 1147IU | Vitamin C: 23mg | Calcium: 234mg | Iron: 2mg