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5 from 1 vote

Summer Herb and Avocado Pesto

Course: Sauces
Cuisine: Raw
Author: Ana Stanciu


  • 1/2 ripe avocado peeled and cut into chunks
  • 1 bunch kale leaves
  • 1 bunch fresh basil
  • 1 bunch fresh mint
  • A few leaves of fresh oregano
  • 2 garlic cloves
  • 1 c. lightly toasted almonds
  • 1/2 c. pine nuts
  • 1 tbsp. extra-virgin olive oil
  • 1 tsp. Dijon mustard
  • 2 tsp. lemon juice
  • Pinch of sea salt
  • Freshly ground black pepper


  • Add the kale, herbs, garlic, almonds, pine nuts and avocado into the food processor and pulse to obtain a fine mince.
  • Add the mustard, olive oil, lemon juice, salt and pepper and pulse two or three times to incorporate.
  • Transfer into an airtight jar, add a 1/4-inch layer of olive oil and keep in the refrigerator for up to one week.