You know those stories that always seem to make an appearance at family gatherings?
Allow me to fill you in on one that always makes its rounds at every Fooduzzi Family Get-Together.
When we were younger, my aunt babysat my brother and me. Being the good Italian aunt that she is, she made us a big heaping bowl of pesto pasta for dinner.
We were lucky kids; we were introduced to the foods of our ancestors at a very young age. I actually remember pepperoncinis being one of my favorite foods. But pesto was my brother’s and my FAVORITE dish of all-time.
So, needless to say, we went.to.town. I’m talking complete and total annihilation. So much so, my aunt later found green specks on my brother’s and my eyelids.
So yeah, we’ve always been a pesto family. ?
And so while I clearly absolutely love the traditional pesto made simply with basil, cheese, garlic, pine nuts, and olive oil, this Almond Butter Avocado Pesto has the potential to…well…get on my eyelids, too.
Was that weird? I think that was weird.
So my choice of adding avocado to this pesto was an act of desperation actually. I love Trader Joe’s. Like, love. I so look forward to our weekly TJ’s trip every Friday night. However, the container of basil I got from them a few weeks ago was a complete JOKE. So once I blended it up with my other ingredients (sans avocado), I was left with about a spoonful of delicious pesto.
Not an ideal situation.
SO. There was a ripe avocado on our counter, and I went ahead and tossed in half. It made this pesto so dang creamy, dreamy, and beautifully green!
But the best thing about this pesto is that you don’t need to use an #instaworthy avocado; show some love to that one that’s a bit past its prime. Once it’s blended up, you won’t even realize it had a few bumps and bruises.
AND the almond butter! I don’t buy pine nuts because dannnng girl, they’re expensive; so pesto isn’t a thing that I tend to make very often. Well, not any more! I had a bit of homemade roasted almond butter left, so I threw it in and boy was it a great idea! (she says so humbly) I’m a complete sucker when it comes to nut butters, so I think that it adds the perfect amount of roasty nuttiness to this pesto.
All I have to say is: this ain’t your nana’s pesto. Yes, we’re totally dipping into Hippy Foodie Land by adding avocado and almond butter to our pesto. But it’s fun. And it’s delicious. And I think you’re gonna love it.Print
Almond Butter Avocado Pesto
- Yield: ~1/2 cup
- 1 and 1/2 cups loosely packed basil leaves
- 1 clove garlic, roughly chopped
- 1 and 1/2 Tbsp. roasted almond butter
- 1 and 1/2 Tbsp. parmesan cheese (vegans can use nutritional yeast)
- 1/2 avocado
- salt + pepper
- 3+ Tbsp. extra-virgin olive oil
- squeeze of lemon, optional
- Add basil, garlic, almond butter, parmesan, avocado, salt, and pepper to a food processor and process. Drizzle in olive oil until the mixture becomes a paste. Taste, and adjust seasoning if necessary.
- Add a drizzle a lemon to brighten flavors and to help keep the pesto green. Serve immediately. Easily doubled, tripled, etc.
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