Simple Avocado Oil Pesto
My Simple Avocado Oil Pesto is a fresh and wholesome twist to a classic. Pesto is a staple of Italian cuisine and making your own homemade pesto is the best way to enjoy it! If you’ve ever wondered, can you make pesto with avocado oil- the answer is yes, and it’s absolutely delicious! This Italian-style pesto blend uses cashews and also high quality avocado oil for a rich, smooth and nutty flavor.
Original Post: December 2023 | Post Updated: July 2025
I love to experiment with new flavors. I started using avocado oil spray for healthier cooking such as in my Butternut Squash and Black Bean Enchiladas. But then I started learning more about actual avocado oil. I found it to be amazing for baking, marinades and also sauces such as this pesto.
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Why this recipe works
- Fresh pesto is amazing and it can be used in your favorite pasta dishes like Ground Turkey Lasagna Rolls , Ground Chicken Lasagna Roll Ups, Ground Turkey Pesto Pasta, or dishes like Chicken Pesto Flatbread, Oven Roasted Gnocchi, zucchini noodles, vegetables, or meats.
- Italian-inspired taste is at your finger tips! Making your own pesto is easy. Once you make your own, you will never buy it from you local grocery store again!
- Heart-healthy fats are great for our diet.
- Avocado oil is mild tasting and is perfect for pestos or any sauces.
Ingredients for Pesto Made with Avocado Oil
- Fresh garlic cloves. I use 2 medium size cloves. I have experimented with 3 cloves but it was too garlicky for me!
- Raw cashews. Most traditional pesto recipes call for pine nuts. You can use pine nuts or walnuts if you don’t have cashews.
- Grated parmesan cheese. I recipe tested a couple of times with already shredded parmesan and I think using a fresh block of cheese and shredding it yourself produces better flavor and results.
- Spinach leaves. This is to add a little more nutritional value. You can use all basil if you prefer or switch out to baby kale.
- Fresh basil leaves. This is a traditional ingredient of any pesto.
- Avocado oil. This recipe can be made using extra virgin olive oil too.
- Kosher salt. Sea salt can be used as well.
- Black pepper.
How to Make Avocado Oil Pesto
1. Place the garlic cloves, cashews, grated parmesan, spinach leaves and basil leaves into a food processor.
2. Put the lid on and as you are pulsing, slowly drizzle the avocado oil in. Start with a 1/2 cup of oil and if you want a bit more runny consistency, then add the remaining 1/4 cup.
3. Season with the salt and black pepper. Add the salt little by little until it is to your liking.
Storing Pesto Made with Avocado Oil
Store the pesto in an airtight container in the fridge for up to 3-4 days. You can make an entire batch and freeze pesto by adding to an ice cube tray and placing in the freezer. Then you have pesto cubes when you need it for meal prep or a quick lunch.
Helpful tips
- Use raw and unsalted cashews.
- Using the food processor to slowly drizzle the oil in will help it emulsify versus pouring it all the oil in at once.
- High quality avocado oil will make a difference in taste. I recommend Chosen, Trader Joe’s brand, or Marianne’s.
- Avocado oil is great for cooking and baking. I like to use it my Simple Sheet-Pan Chicken Sausage with Vegetables, my Gluten Free Zucchini Banana Bread with Almond Flour and also my Strawberry Zucchini Quick Bread.
Serving suggestions for Pesto with Avocado Oil
Whether you want a healthy dinner or a little pizza indulgence, basil pesto with avocado oil can be enjoyed many different ways:
- Spread a layer over roasted vegetables such as carrots, cauliflower or crispy potatoes.
- Drizzle some on top of white pizza or spruce up your regular pasta.
- Add it to heavy cream to make a pesto cream sauce.
- Slather your salmon steaks with it.
- Add red pepper flakes for some heat.
- Add a dollop into your savory soups like Italian Beef Soup or Spring Chicken Noodle Soup.
- Mix with mayo to make pesto mayo.
- Experiment with other fresh herbs to add such as cilantro or parsley.
- Mix into lasagna rolls or mix with marinara sauce to create one tasty sauce!
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Simple Avocado Oil Pesto
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Equipment
Ingredients
- 2 cloves garlic
- 1/4 cup raw cashews unsalted
- 1/3 cup grated parmesan
- 1/3 cup spinach
- 1/3 cup basil leaves
- 3/4 cup avocado oil
- kosher salt as needed, about 3/4 teaspoon
- black pepper as needed
Instructions
- Place the garlic cloves, cashews, grated parmesan, spinach leaves and basil leaves into a food processor.
- Put the lid on and as you are pulsing, slowly drizzle the avocado oil in. Start with a 1/2 cup of oil and if you want a bit more runny consistency, then add the remaining 1/4 cup.
- Season with the salt and black pepper. Add the salt little by little until it is to your liking.
- Store the pesto in an airtight container in the fridge for up to 3-4 days.
Notes
Nutrition
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Love this pesto! Great flavor!
Delicious stuff!