Avocado Pesto


If you follow me on Instagram, then you probably already know that I’ve been shifting gears into more healthier eating. I started kickboxing 7 weeks ago (and I do it 5 times a week!), and since then, have decided to eat healthy 6 days a week, leaving me with only 1 day out of the week where I can indulge. This recipe is one of the first in my series of “healthy eats.” I wanted to combine avocados with a classic pesto sauce because we all know avocados contain good fat that our body needs. This recipe has been “husband approved” and I hope that you guys love it, too!


1 4 ounce container of Basil

half a bunch of cilantro

juice from 2 lemons

2 small ripe avocados (or 1 large Hass avocado)

4 small cloves of finely chopped garlic

2 big pinches of salt

1/2 teaspoon of ground mustard (or to taste)

1/4 cup of pine nuts (optional)

black pepper to taste

1/2 cup to 3/4 cup of extra virgin olive oil


noodles of your choice, cooked according to the packaging

grilled chicken strips


Combine all of the above ingredients into a food processor or blender EXCEPT for the olive oil. Pulse the ingredients until just combined and then slowly drizzle in your olive oil until desired consistency. Taste check. Store any unused pesto in refrigerator for up to 3 days or freeze for later use.

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My name is Sav Le and I created Eat Now, Cry Later to show you how fun and easy cooking can be! I'm currently redesigning my blog, so please be patient with me while I get things up and running! You can find more recipes at my other blog: http:eatnowcrylater.blogpsot.com/.

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