Name: Green & Gorgeous Avocado Tomato Pesto
Prep time: 10 min
Total time: 10 min
Cuisine: Italian-Inspired
Ingredients: 1 ripe avocado; 1/2 cup cherry tomatoes or sun-dried tomatoes; 1 cup fresh basil leaves; 2 garlic cloves; 1 tbsp lemon juice; 1/4 cup olive oil (plus more as needed); Salt and black pepper, to taste; Optional: 2 tbsp pine nuts, walnuts, or almonds; Optional: pinch of red pepper flakes

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Green & gorgeous avocado tomato pesto is a vibrant, creamy twist on traditional pesto, blending the richness of ripe avocado with fresh basil, juicy tomatoes, and bold garlic. It’s smooth, flavorful, and versatile—I love spreading it on toast, tossing it with pasta, or using it as a dip for veggies or crackers. Every bite feels like a fresh burst of garden goodness.

Why You’ll Love This Recipe

I love how this pesto is creamy without any cheese or cream—thanks to the avocado—and still packed with the bright, herby flavor of basil and garlic. The tomatoes add a touch of sweetness and acidity that balances out the richness. It’s naturally vegan, loaded with nutrients, and ready in minutes. Whether I use it as a sauce, spread, or dip, it’s always a hit. Green & Gorgeous Avocado Tomato Pesto

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ripe avocado
Cherry tomatoes or sun-dried tomatoes
Fresh basil leaves
Garlic cloves
Lemon juice
Olive oil
Salt and black pepper
Optional: pine nuts, walnuts, or almonds for added texture
Optional: red pepper flakes for a hint of spice

Directions

In a food processor or blender, I combine the avocado, tomatoes, basil, garlic, and lemon juice.
I pulse a few times to break everything down.
While blending, I slowly drizzle in olive oil until the pesto becomes smooth and creamy.
I season with salt, pepper, and red pepper flakes if I want a little kick.
I taste and adjust the seasoning or lemon juice as needed.
I use it immediately or store it in the fridge in an airtight container with a thin layer of olive oil on top to prevent browning.

Servings and timing

This recipe makes about 1½ cups of pesto.
Prep time: 10 minutes
Cook time: None
Total time: 10 minutes

Variations

I sometimes use roasted cherry tomatoes for a deeper, sweeter flavor or swap in sun-dried tomatoes for a more intense punch. When I want more crunch, I add toasted pine nuts or almonds. For a cheesier flavor, I mix in a spoonful of nutritional yeast or grated Parmesan. If I’m serving it as a dip, I thin it slightly with water or extra lemon juice.

storage/reheating

I store the pesto in an airtight container in the fridge for up to 3 days. To keep it from browning, I press plastic wrap directly against the surface or drizzle a bit of olive oil on top. I don’t reheat this pesto—it’s best served at room temperature or slightly chilled. Green & Gorgeous Avocado Tomato Pesto

FAQs

Can I freeze avocado pesto?

Yes, I freeze it in small containers or ice cube trays. The texture may change slightly, but it still tastes great. I thaw it in the fridge overnight before using.

What’s the best pasta for this pesto?

I like using short pasta shapes like penne, fusilli, or farfalle—they hold the sauce well and give me a nice bite with every forkful.

Can I use this as a sandwich spread?

Absolutely. I love spreading it on toast, sandwiches, wraps, or even burgers. It adds creaminess and a pop of fresh flavor.

Does this pesto turn brown quickly?

Avocado oxidizes, so yes—but the lemon juice helps slow it down. I keep it well sealed and use it within a couple of days for best color and flavor.

Can I make this without nuts?

Yes, I often skip the nuts entirely. The avocado gives enough creaminess, and the pesto still turns out delicious.

Conclusion

Green & gorgeous avocado tomato pesto is one of those recipes I always keep in my back pocket. It’s fresh, fast, and bursting with flavor—and I can use it in so many ways. Whether I’m stirring it into warm pasta, slathering it on toast, or serving it as a dip, this vibrant pesto always brings something special to the table.