• Creamy Paleo Avocado Pesto

    Creamy Paleo Avocado Pesto | stupideasypaleo.com

    Avocado pesto blends the both of avocados and well, pesto in a really tasty and creamy combination. Serving suggestions: mix into zucchini noodles, use as a dip for veggies or spread over eggs.


    Converted recipe

    Creamy Paleo Avocado Pesto

    Prep Time 10 mins
    Total Time 10 mins
    Serves 2½ cups


    • 2 large ripe avocados, peeled
    • 1 cup basil leaves, packed
    • Juice of 1 lemon
    • 2-3 cloves of garlic, depending on your preference
    • 1/2 cup pine nuts (or a mixture of pine nuts and pistachios)
    • 1/4 tsp salt
    • ~1/3 to 1/2 cup olive oil


    1. In a food processor combine all the ingredients except the olive oil.
    2. While the food processor is running, drizzle in the olive oil. Add less if you like a thicker pesto and more if you want it thinner.


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    Creamy Paleo Avocado Pesto | stupideasypaleo.com

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    43 thoughts on “Creamy Paleo Avocado Pesto

    1. Any idea how long this would last for? Or do you seal them in mason jars? Any idea how to do that without heating the sauce?

      1. I’ve kept mine for 2-3 days, tops. The basil tends to darken and just not be very fresh much longer than that. I don’t seal it or can it, no. Hmmm…I’m definitely not an expert in canning so I’m sorry I don’t have a better answer.

        1. no worries, I am just never sure how long things last so i don’t want to make too much. very excited for this recipe, TY!!

          1. I definitely understand the concern…anything with fresh herbs doesn’t seem to keep much past 2-3 days or so 🙂

    2. Sorry, no way to preserve this safely. It needs to be kept in the fridge and eaten within 2 or 3 days to prevent food borne illness.
      Even freezing it would make it turn dark, too.

      1. Hi Jamie…they are Ball 4 oz quilted jelly jars. I found them at my local Ace Hardware though they are also available through Amazon.

      1. Hi Elise, The recipe has olive oil, so are you wondering if you could use coconut oil instead? You can but my gut feeling is that it won’t come out with nearly the same flavor profile.

    3. I made this last night with raw cashews as I didn’t have pine nuts. It was fantastic with grass-fed beef steaks and veges! I think I will have it this morning with bacon and eggs….

      1. Probably but since I’m a strict avoider of the immersion blender (I am the world’s clumsiest person and would surely cut a finger off) I can’t tell you for sure.

    4. I absolutely loved this!!! I didn’t have quite a cup of basil so I threw in some flat leaf parsley to make up for the rest. Also used melted coconut oil instead of the olive oil which I thought worked great. Served with zucchini noodles and will try with scrambled eggs in the morning 🙂 YUM!

    5. Sorry if this is a stupid question, is this served hot or cold? Im assuming cold right? I wanted to make some whole grain pasta and chicke. and serve this with it

    6. This looks great! I am making it tonight with some cajun sauteed shrimp. I am wondering how much end product this recipe makes. I am only cooking for two and I certainly don’t mind leftovers, but I don’t want to risk having to waste any after a couple days!

    7. This is a great recipe! Just made it but substituted olive oil with avocado oil. Mixed it with egg and tuna salad. Delicious!

    8. I made this last night and tossed it with zucchini noodles, sun dried tomatoes, artichoke hearts and bacon. Yum! Thanks for a great recipe!

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