Easy Avocado Oil Pesto From Scratch
My avocado oil pesto is made from scratch with wholesome ingredients. It’s so simple and easy to whip up! You’ll love it spread on garlic bread and even mixed with pasta. After making this recipe, you’ll never go back to the store-bought. It’s that good! This recipe post includes a video tutorial so you can make it alongside me, step-by-step!
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My husband and I stumbled upon pesto when we were in college. It was so easy to mix into pasta and didn’t cost a lot. Fast forward a few years and now I make it from scratch with avocado oil at home. It’s affordable, tastes 100 times better, and we get to eliminate the additives in the pre-made versions.
Why You’ll Love Avocado Oil Pesto
- Super easy: This recipe is only a few steps. It’s so simple and easy!
- Wholesome: Each ingredient is wholesome, there are no additives or junk in this recipe.
- Tons of uses: You can use this pesto on toasted bread, mixed into pasta, and even used as pizza sauce.
- Tastes so good: The taste is so refreshing! Nothing’s better than some fresh basil pesto.
Tips for the Best Pesto
- When measuring the basil and parmesan, make sure they are packed into the measuring cup.
- Use organic basil for the best flavor.
- Use fresh garlic instead of garlic powder. It adds a lot of fresh flavor.
Ingredients You’ll Need
- avocado oil
- fresh basil leaves
- salt
- cloves of fresh garlic
- ground black pepper
- grated parmesan cheese
- lemon juice
Pesto Variations
- More cheese: If you want your pesto more cheesy, add extra parmesan.
- No cheese: You can leave the parmesan out if desired.
- Olive oil: Instead of avocado oil, you can use olive oil.
- Add Nuts: If desired, add a handful of pine nuts or walnuts.
Kitchen Tools You’ll Need
How to Make Pesto with Avocado Oil
Add all ingredients except parmesan cheese into a blender or food processor.
Blend on high until everything is a paste consistency, 30-60 seconds.
Pour into a bowl and stir in cheese.
Video Tutorial
How to Store Pesto
Place in an airtight jar and store in the fridge. Best if used within a few days.
Freezing Pesto
You can freeze avocado oil pesto for 2-3 months. Enjoy!
Ways to Serve Pesto
You can serve pesto in so many ways. Here are just a few:
- On pizza as the sauce instead of marinara.
- Use it to make cheesy pesto garlic bread.
- Mix into pasta and top with more parmesan cheese.
FAQs
Yes you can! Just follow this recipe.
It’s delicious! It makes a great pesto.
You sure can. Use the same amount as the avocado oil. All this will do is give it a little different flavor.
More Kitchen Staple Recipes To Make
- Best Ranch Dressing From Scratch
- Sourdough Bread Crumbs From Scratch
- Easy Homemade Buffalo Sauce Recipe
- Quick Marinara Dipping Sauce From Scratch
If you made this recipe, give it a 5-star rating below and share a photo of your muffins on social media stories! Be sure to tag @plumbranchhome
Recipe
Avocado Oil Pesto From Scratch
Ingredients
- 1/2 cup avocado oil
- 1 1/2 cup packed, fresh basil leaves (3oz container)
- 1/2 tsp salt
- 2 cloves fresh garlic
- 1/4 tsp ground black pepper
- 1/4 cup packed, grated parmesan cheese
- 1 Tbsp lemon juice
Instructions
- Add all ingredients except parmesan cheese into a blender or food processor.
- Blend on high until everything is a paste consistency, 30-60 seconds.
- Pour into a bowl and stir in cheese. Then place in an airtight jar in the fridge. Pesto will thicken once refrigerated.
- Best if used within a few days but can be frozen for 2-3 months. Enjoy!
Video
Notes
- When measuring the basil and parmesan, make sure they are packed into the measuring cup.
- Use organic basil for the best flavor.
- Use fresh garlic instead of garlic powder. It adds a lot of fresh flavor.
Awesome flavor and so easy to make it!!!
It’s so full of fresh flavors. Love this so much I’ll be making mine from now on!!
I’m so happy to hear that!! Thank you for sharing your thoughts and giving it a 5-star rating! It sure is a keeper!