With a handful of nutritious, flavorful ingredients, this Avocado Pesto is rich in fiber, beneficial fats, and iron. It’s fast, flavorful =, and it’s easy to customize for your family. Win!
I love making pasta recipes for kids with a range of sauce options, according to what we’re in the mood for and the ingredients we have on hand. And I love this pesto with avocado because it’d delicious and it stores in the fridge and freezer so well.
This Avocado Pesto sauce is bright, fresh, and just a little bit creamy and can be adjusted for any allergies that you may have in the family.
Along with my Zucchini Pasta Sauce and my Extra-Veggie Marinara, this is a favorite way to add flavor and nutrition to a bowl of pasta.
Why This Recipe Works
Take traditional basil pesto sauce and add a ripe avocado and you get this avocado pesto. It’s creamier than traditional pesto and has even more beneficial fats—making it great for babies and toddlers…and us parents.
(You may also like my Avocado Pasta, Pasta with Yogurt Sauce, Orzo Risotto, and Pasta with Peas.)
Table of Contents
Ingredients You Need
Here’s a look at the ingredients you need to make this Avocado Pesto recipe to share with your family.
- Avocado: Adding fresh (or frozen) avocado adds creaminess and beneficial fats.
- Baby spinach: This adds the bright green flavor and plenty of nutrients, including iron and fiber.
- Fresh basil or parsley: I have made it with both (according to what was available at my store) and they both work well. I have a slight preference for the flavor of basil, but see what you like.
- Parmesan: This cheese adds flavor and saltiness, which is a pleasant addition.
- Olive oil: I use extra-virgin olive oil to help blend the sauce smoothly.
- Lemon juice: This brightens the flavor of the sauce with some refreshing acidity.
- Pasta: You can use the sauce on any pasta prepared according to the package directions.
TIP: You can optionally add roasted unsalted sunflower seeds to give this a sort of a pesto flavor.
Featured Review⭐️⭐️⭐️⭐️⭐️
“Super easy and tasty. My 4YO ate all.” –Silvia
Step-by-Step Instructions
Below is an overview of how to make this Avocado Pesto recipe so you know what to expect from the process. Scroll down to the end of the post for the full how-to and timing.
Step 1. Add the spinach, basil, Parmesan, avocado, olive oil, lemon juice, and sunflower seeds (if using) to a blender or food processor.
Step 2. Blend until very smooth, stopping to scrape down the sides of the bowl as needed to make a smooth sauce. Season to taste with salt if needed.
Step 3. Meanwhile, prepare the pasta according to the package directions. Drain.
Step 4. To serve: toss pasta with as much sauce as you like. Or store for future use.
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Frequently Asked Questions
Avocado pesto swaps some (or all) of the cheese and oil with creamy avocado, making it milder, extra smooth, and great for kids who don’t love strong flavors.
Stir it into pasta, spread on toast, mix with rice or noodles, or use as a dip with soft cooked veggies — it’s mild and kid-friendly.
You can! Freeze in ice cube trays, then pop frozen cubes into a zip bag. Thaw in the fridge and stir before using. Or simply add a frozen sauce cube to a hot bowl of pasta and stir to thaw.
How to Store
Store sauce in an airtight container in the fridge for up to 3 days or in a zip-top freezer bag, with as much air removed as possible, for up to 3 months. You can also portion sauce into an ice cube tray, freeze, then transfer to a freezer bag for long-term storage in the freezer.
Thaw in the fridge or at room temperature to use. Or simply add a frozen sauce cube to a hot bowl of pasta and stir to thaw.
Best Tips for Success
- You can also use this sauce on Pesto Pizza, Pizza Rolls, or with any grain such as quinoa.
- Dairy-free: Omit the Parmesan and top with a little nutritional yeast, if desired.
- Use the seeds or leave them out, according to your preference.
- Start with a small amount of the sauce and add more to your liking. (You may have enough sauce to make two meals!)
- Check out my Spinach Pesto and Kale Pesto for more green sauce options.
- Add a clove of fresh garlic of you like the taste of garlic in pesto.
Related Recipes
I’d love to hear your feedback on this recipe, so please rate and review it below.
Creamy Avocado Pesto
Ingredients
- 4 cups lightly packed baby spinach
- ½ cup fresh basil (lightly packed; or parsley)
- ½ cup avocado (about 1 small avocado, pitted)
- ½ cup roasted unsalted sunflower seeds (or almonds; optional)
- ½ cup grated Parmesan
- ¼-⅓ cup olive oil
- ¼ cup fresh lemon juice (from about 1 lemon)
- ½ teaspoon salt (or to taste)
- 1 pound pasta
Instructions
- Add the spinach, basil (or parsley), Parmesan, avocado, olive oil, lemon juice, and sunflower seeds (if using) to a blender or food processor. Start with the lower amount of olive oil and add more as needed to blend the sauce.
- Blend very well until very smooth, stopping to scrape down the sides of the bowl or using the stick that came with the blender as needed to make a smooth and creamy sauce.
- Season to taste with salt if needed.
- Meanwhile, prepare the pasta according to the package directions. Drain.
- Toss pasta with as much sauce as you like. (I usually start with ¼-½ cup.) Serve warm with additional Parmesan cheese, if desired.
Notes
- Store sauce in an airtight container in the fridge for up to 3 days or in a zip-top freezer bag, with as much air removed as possible, for up to 3 months. You can also portion sauce into an ice cube tray, freeze, then transfer to a freezer bag for long-term storage in the freezer. Thaw in the fridge or at room temperature to use. Or simply add a frozen sauce cube to a hot bowl of pasta and stir to thaw.
- You can also use this sauce on pizza, Pizza Rolls, or with any grain.
- Dairy-free: Omit the Parmesan and top with a little nutritional yeast, if desired.
- Use the seeds or leave them out, according to your preference.
Nutrition
This post was first published in March 2023.
Super easy and tasty. My 4YO ate all.
I used 1 lime instead of lemon and flavor was too strong
This is amazing! I can’t buy store bought because of the milk. So I made this and used dairy free parm and it was amazing. Bonus is a little goes far so I have some to freeze!
This is awesome!! So happy to have this recipe.
Not only was this very delicious, but it was so easy to make that my (normally very picky eater) 3 year old helped me make it. He loved it! And so did my 1 year old. Something about getting them involved in process is a game changer. I felt really good about giving this to them too (all the straightforward, simple ingredients) More recipes like this please! Thank you for what you do for busy parents.
I’ve been making your nut-free pesto recipe for months and loved the addition of avocado (my daughter did too!) I made a large batch and stored in an airtight container, but the color of the sauce is much darker now hours later than it originally was, I think because the avocado is browning. Any tips to prevent this and is it still okay to eat?
It’s totally fine to eat! You could cover the pesto with a thin layer of olive oil or add a little more lemon juice next time.
My 10 month old and I both DEVOURED this pesto with noodles! Thank you so much for a great recipe!