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!
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.