I’m in love.

For a girl who’s been dairy+ gluten free for over 5 years, there is nothing I miss more than cheese. Not the flavorless block variety that you get in the dairy case at the market, but the fresh Manchego from the farmers market or the creamy Gouda from the goat farmer. Paired with a little fig chutney, a rich glass of Cabernet and this girl was in foodie heaven.

My mouth is watering just at the memory of it….

So when I came across this recipe, I tucked it into my bottomless drawer of  “recipes I’m going to try someday” and forgot about it. I’m always in search of ways to recreate the recipes that I once loved, just without the trigger foods that harm my body.

Hey, some people collect bottle caps or bobble heads —I collect recipes.

Noticing a ripe avocado in my fruit basket this morning, I dug through my archives and found this little gem. Easy to make, versatile and delish! This is definitely a keeper for me. As much as I would love to take credit for it, I wasn’t the creator of this creamy surprise. My apologies as I never copied down the author.



  • 1 bunch fresh basil ( about a loose handful)
  • 1/2 cup pine nuts
  • 2 ripe avocados (pitted and flesh scooped out)
  • 2 T freshly squeezed lemon juice (about 1 small lemon)
  • 3 cloves garlic
  • 1/2 cup olive oil
  • Sea salt + pepper to taste

Place all ingredients in a food processor and blend until smooth, about 30 seconds.

Viola! That’s it. Cheese-free pesto. Simple, Satiating and Delish.

Typically I modify ingredients to fit my own taste, but I think the balance of ingredients are absolutely perfect as they are. I halved this recipe and topped my Tinkyada GF Linguine with it for a decadent little lunch and I am saving the remainder for dinner where I think I’ll have it with a grilled organic chicken breast, asparagus and baby reds. I think it would also be delicious as a dip with crackers, crudites or on black bean burgers. Yum!

So far it has not discolored like avocados typically do (because of the lemon), so this could be a great make ahead!

Experiment with it and share your comments below!

with ecoBEAUTY + toxinFREE love,

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FYI :: I believe in using only fresh + organic ingredients. If I post a recipe with an animal protein it is only from a sustainable source, grass-fed, free roaming and organic. Please adjust the recipes to fit your needs!

4 Thoughts on “Avocado Pesto For Dairy Free Foodies

  1. Laurie on June 29, 2013 at 11:55 pm said:

    For those folks on a rotation diet, which requires dishes with three ingredients or less, I’ve served this one to company with great success. Basil macademia nut pesto over quinoa. You can add a million ingredients if you aren’t limited, but even the basic rocks. and I’ve thinned it into a cold soup, even, with good results. Go figure. Mac nuts, basil, water (not much at all) and sea salt in a vitamix. I can’t wait to be healthy enough to try yours, though, Lorri. LOVE garlic.

  2. Ooooo, I can’t wait to try this. Thank you for digging this one out of the drawer for us. Woot!!

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