Avocado Pesto Salad Dressing
Avocado Pesto Salad Dressing is easy to make and super delicious. It's a creamy salad dressing that you will totally fall in love with!
Avocado Pesto Salad Dressing love
- Totally creamy pesto made with no dairy.
- Super simple to make. Throw everything into your blender and turn it on!
- Summery and fresh tasting.
- A healthy salad dressing that you could (literally) eat by the spoonful.
- Versatile! Try serving it as a dip with veggies or chips.
- Excellent served over hearty greens (kale!) or steamed veggies.
Try this avocado pesto salad dressing with our Cauliflower Salad:
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Favorite Salad Dressing Recipes
- Japanese Carrot Ginger Salad Dressing
- Avocado Ranch Dressing
- Sesame Orange Vinaigrette
- Creamy Sunflower Seed Salad Dressing
- Creamy Balsamic Vinaigrette
- Brown Butter Vinaigrette
Avocado Pesto Salad Dressing
Avocado Pesto Salad Dressing is easy to make and super delicious. It's a creamy salad dressing that you will totally fall in love with!
Ingredients
- 1 cup basil
- ¼ cup olive oil
- ¼ cup toasted cashews
- 1 teaspoon sea salt
- 1 ½ lemons, juiced
- 1 clove garlic, minced
- 1 ripe avocado
Instructions
- Add the basil, olive oil, cashews, salt, lemon juice, and garlic to your blender and blend on high until mostly smooth.1 cup basil, ¼ cup olive oil, ¼ cup toasted cashews, 1 teaspoon sea salt, 1 ½ lemons, 1 clove garlic
- Add the avocado and ½ cup of water and blend once more for a few seconds. If the pesto is too thick to pour, add a little more water.1 ripe avocado
Serving: 1 serving = ¼ cup, Calories: 167kcal, Carbohydrates: 6g, Protein: 2g, Fat: 16g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Sodium: 391mg, Potassium: 224mg, Fiber: 3g, Sugar: 1g, Vitamin A: 261IU, Vitamin C: 9mg, Calcium: 15mg, Iron: 1mg
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Am excited to try this recipe! Been saving my home grown basil to try something special! This is it!! How long will dressing last? I have a giant homegrown Florida, not Haas avocado so I will need double it. Please advise. Thx much
I find it lasts for 2-3 days. After that, it starts to change color. Probably safe to eat, but it doesn’t look as nice.
Was wondering if you have to use fresh basil?
Yes, you definitely want to use fresh basil in this recipe. If it’s hard to get fresh basil, you could try using storebought pesto and mixing an avocado into it instead. 🙂