California Avocado Pistachio Pesto

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California Avocado Pistachio Pesto

Total Time: 5 min

Prep Time:

Nutrition Facts

Nutrition information
per serving

Calories 1300
Total Fat 117g
Saturated Fat 23g
Trans Fat 0.5g
Polyunsaturated Fat 16g
Monounsaturated Fat 71g
Cholesterol 50mg
Sodium 3430mg
Total Carbs 41g
Dietary Fiber 19g
Total Sugars 4g
Protein 35g
Potassium 1909mg

Vitamin A 623 mcg; Vitamin C 49 mg; Calcium 891 mg; Iron 9 mg; Vitamin D 0 mcg; Folate 291 mcg; Omega 3 Fatty Acid 1.32 g

% Daily Value*: Vitamin A 70%; Vitamin C 50%; Calcium 70%; Iron 50 %; Vitamin D 0%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Fresh California avocados make their way into this homemade pistachio pesto creating a pesto that uses less oil and has even more flavor with a luscious texture.

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Serves: 1

4 cups fresh basil leaves 1/4 cup olive oil 3/4 ripe, Fresh California Avocado, seeded and peeled 1/3 cup pistachios 2 garlic cloves 3/4 cup parmesan cheese 1 tsp. salt
  1. Add all the ingredients into the food processor and blend until creamy.

Serving Suggestion: This pesto is perfect on avocado toast or crackers. 

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Did You Know?

There are lots of quick and easy recipes on this site. Some have more than 7 ingredients, but most can be prepared in 15 minutes or less. Even with simple recipes it helps to know how to store avocados before you use them and if you have any left over.

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados

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