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  • Writer's pictureDanielle McDonald

Avocado and Macadamia Pesto

If you are trying to include more plants in your life, and trying to reduce your intake of animal products, then this plant-based pesto is for you! Avocado and macadamias bring a rich creaminess to this recipe, resulting in a fresh, fragrant, flavoursome creation that can be whipped up in a matter of minutes and enjoyed in a variety of dishes!


  • 1 cup of fresh basil

  • 1 avocado

  • 1/3 cup of macadamias

  • 1/2 teaspoon salt

  • 1/2 teaspoon black pepper

  • 2 cloves of garlic

  • 1/4 cup water

  • Juice of half a lemon

Serves 4-6 (depending on which dish it is used in)


  1. Soak the macadamias in hot water while you prepare the other ingredients.

  2. Place all ingredients in a food processor or blender and blend on high until smooth and creamy.

  3. Enjoy! See below for ways to enjoy this pesto.

The lemon juice helps to keep the avocado from going brown and will stay fresh for at least 2 days if kept in the refrigerator, covered (maybe longer, mine has never lasted long enough for me to find out!).

This pesto pairs beautifully with gnocchi and sauteed greens for a creamy, and comforting meal!

Or toss it with your favourite pasta, some cherry tomatoes, baby spinach and pepitas for a summery, pesto pasta salad...

Or simply enjoy it as a dip or spread on some bread or toast!

If you make this recipe, I'd love to know how it turns out and what creative ways you find to enjoy it!

Danielle McDonald

Accredited Exercise Physiologist

M.Clin.Ex.Phys (Rehab), AEP, AES, ESSAM

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