Creamy Avocado Basil Pesto

Hey everyone!

Motherhood has gotten the best of me lately and I forgot to share this recipe with you. I’ve been working on bettering my eating habits because I have completely slacked off lately. Only downfall with me is that I’m the kind of person who gets sick of eating the same foods repeatedly. As much as I enjoy my chicken and vegetables, I just can’t do it every day. I get bored and I want to change things up.

I originally made this pesto to go over top of zucchini noodles, which tasted fantastic. But, I quickly realized that this recipe goes great on a lot of other foods, so I decided to just share the pesto recipe and I’ll let your mind soar from there and let you choose what you want to add it to. Just the other day I added it to chick pea pasta. Delicious. My son even enjoyed it with chips. Healthy and kid approved. I will take it.


The texture is perfect to use as a sauce and has the perfect variety of ingredients to make your taste buds fall in love. The subtle hints of avocado, garlic, and basil together just made my mouth water. I’m really excited to pair this with other food products. Let’s not forget it’s crazy healthy and so simple to make. You could make a delicious meal in under 30 minutes.



2 ripe avocados

1 cup fresh basil leaves

3 cloves garlic

3 tbsp olive oil

¼ cup pine nuts

2 Tbsp lemon juice

½ tsp. sea salt

Cracked black pepper, to taste.


Add all ingredients into a food processor and blend until smooth

That’s it! How simple?!


A few tips though. Avocados tend of brown quickly, so enjoy as soon as possible. Refrigerate any left overs and wrap in plastic wrap (making sure the plastic wrap is pressed against the pesto). This will prevent browning. If you are applying to zucchini noodles, be sure to dry the zucchini before sautéing so any excess water in soaked up.


Don’t forget to check out my other delicious healthy meals!

Healthy Egg SaladPeanut Butter Protein BallsBig Mac Salad – Skinny Bang Bang Shrimp Mix



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