Avocado Pesto with Garlic and Fresh Cilantro

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Avocado Pesto with Garlic and Fresh Cilantro is an herbaceous, citrusy pesto that pairs well with burgers, veggies, crackers, and a spoon! It’s ready in minutes and easy to customize to your liking! {Vegan + Paleo} 

Spiriteds, do not let Avocado Pesto with Garlic and Fresh Cilantro fool you. It might be vegan and paleo, and all planty and whatnot. But the flavor is ALL THE WAY THERE. It is just so downright delicious, I don’t even know where to begin.

So let’s start here: if you are someone who feels like paleo pesto recipes are not typically your favorite, then don’t lose hope. If you feel like these types of recipes taste like grass got together with dirt and started a family and their firstborn is some version of off-brand pesto, then know you’re in good company.

This Avocado Pesto isn’t like that. Not at all. In fact, this one is piquant and herbaceous. Cilantro and parsley complement the creamy texture of the avocado. Lime juice brightens the taste, while the garlic, sea salt, and onion salt enhance the flavor to prevent the pesto from tasting flat.

Honestly, you just can’t go wrong with this one. Spiriteds, if you have a high-speed blender or a food processor, then you’re in business. And you can keep it as chunky or make it as creamy as you want. Simply decide how long you want to blend the ingredients for a creamier consistency, or stick with a few pulses for a chunkier version.

However you want to make it, your tastebuds are in good hands…or something like that. So let’s get our PESTO ON!

Avocado Pesto ingredients

• Avocado. One fresh avocado is best.
• Olive oil. Start with about 1/2 cup and then add more in small increments, such as a tablespoon at a time, if needed.
• Fresh garlic. Two cloves, pressed or minced.
• Fresh cilantro and parsley. Chop them finely so the leaves and stems don’t clog the blades.
• Lime juice. Bottled will absolutely work. However, if you happen to have a fresh lime on hand, then it’s worth using it in this recipe.
• Sea salt. I add this in 1/8 teaspoon increments and do it “to taste.” How much you add may also depend on how fresh the lime juice and avocado are. If they are bitter or past their prime, extra sea salt can help offset their flavors.
• Onion salt. I can’t explain it, but the onion salt just takes this otherwise delicious pesto to a whole new level. 

How to make Avocado Pesto

1. In a food processor combine the ingredients and pulse about 5-6 times. Scrape the sides of the bowl and then blend on a LOW setting until the desired consistency is reached.
   • For a chunkier pesto, stick with several pulses or blend on a LOW setting for a matter of seconds.
   • For a creamier consistency, pulse as directed and then blend on a LOW setting for a longer period.
2. Add more olive oil, if needed to emulsify the ingredients.
3. For best results serve immediately. If the pesto begins to brown, thanks to the avocado, then stir to recombine.
4. Store in an airtight container for up to 24 hours.

How to serve this pesto

• Atop burgers, chicken, grilled vegetables
• With crackers, bread, or chips
• As a dip with fresh vegetables
• By itself with a spoon (a particularly obvious choice)

More dips, spreads, and pestos

Spiriteds, I would eat every meal straight off a charcuterie board, if I could. I’m in it to win it with dips, spreads, and pestos. And I say THE MORE THE MERRIER. Why stop at one pesto-dip-spread when you can have SEVERAL pesto-dip-spreads? We’re going to be like Oliver Putnam and his dips, which is a working title of mine for a band. In the meantime, enjoy these savory spreads!

• Homemade Basil Pesto
• Creamy Avocado Lime Spread
• Lemon Avocado Dip
• Arugula Bean Dip

Spiriteds, stay well and stay wild. Jump into the fun when you can, and always know I’m glad you’re here. 🩷

Avocado Pesto with Garlic and Fresh Cilantro

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Avocado Pesto with Garlic and Fresh Cilantro is an herbaceous, citrusy pesto that pairs well with burgers, veggies, crackers, and a spoon! It’s ready in minutes and easy to customize to your liking! {Vegan + Paleo} 

• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes
• Category: Appetizers and Snacks
• Method: Food Processor/Blender
• Diet: Gluten Free

Ingredients

Units USM Scale 1x2x3x

• 1 avocado
• 1/2 cup olive oil
• 2 cloves garlic, pressed
• 1/2 cup fresh cilantro, finely chopped
• 1/4 cup fresh parsley, finely chopped
• 1/4 tsp lime juice
• 1/8 tsp sea salt (I originally had this at 1/4 tsp – start with 1/8 tsp and add more if necessary)
• 1/8 tsp onion salt

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Instructions

1. In a food processor combine the ingredients and pulse about 5-6 times. Scrape the sides of the bowl and then blend on a LOW setting until the desired consistency is reached.
   • For a chunkier pesto, stick with several pulses or blend on a LOW setting for a matter of seconds. 
   • For a creamier consistency, pulse as directed and then blend on a LOW setting for a longer period. 
2. Add more olive oil, if needed to emulsify the ingredients. 
3. For best results serve immediately. If the pesto begins to brown, thanks to the avocado, then stir to recombine.
4. Store in an airtight container for up to 24 hours.