Recipes from the garden – avocado pesto

Avocado Pesto Recipe

It’s avocado season in Samui. These beauties share the season with Durians and we can see them everywhere now.

I love avocados, they are so versatile and go with anything, sweet or savory. Avocado toasts are my favorite. 

Avocados are a great source of vitamins C, E, K, and B-6, as well as riboflavin, niacin, folate, pantothenic acid, magnesium, and potassium. They also provide omega-3 fatty acids.

Choosing a recipe with avocados was a hard job since there are so many great things that we could make with them, but I finally chose something very easy to prepare that would make a delicious lunch. 

The avocado pesto can be eaten in pastas, toasts or sandwiches. The avocado gives a creamy consistency and cheese-like taste to this dairy-free pesto.

Avocado Pesto Recipe


  • 1 large bunch of Fresh Basil (I used Thai Basil)

  • 2 ripe avocados

  • ½ cup of nuts (you can use any nuts you want – walnuts, cashew nuts, Brazil nuts, hazelnuts, etc. I used cashew nuts)

  • 1 lemon (squeezed)

  • 3 garlic cloves

  • ½ cup of extra-virgin olive oil

  • ½ teaspoon of salt

  • Ground pepper to taste


Strip basil leaves from the stems and add to a food processor along with avocados, nuts, lemon juice, garlic and salt; pulse until finely chopped. Add oil and process to form a thick paste. Season with pepper.

Tips: If you have a small food processor, make half a recipe. 

Tips: Cover the pesto with olive oil to avoid browning. It can last up to 5 days in your fridge;

Tips: Grate cashew nut over your pasta to mimic grated cheese. 

Avocado Pesto Recipe
Avocado Pesto Recipe
Avocado Pesto Recipe

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