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Velvety Avocado Pesto Dip

Avocado pesto dip recipe
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Velvety Avocado Pesto Dip

Guacamole lovers won’t be able to resist this creamy avocado dip with flavorful accents of basil and pine nuts. Enjoy with celery sticks, cucumber spears, carrots, and radishes. To evaluate the flavor even more, serve with roasted vegetables, such as broccoli florets and mini bell peppers.

Ingredients

Servings   16   Serving Size   2 tablespoons

  • 2 medium ripe avocados, peeled, pitted, and cut into pieces
  • 1 cup fresh basil leaves
  • 1/4 cup unsalted pine nuts
  • 3 tablespoons olive oil (extra virgin preferred)
  • 1 tablespoon fresh lemon juice
  • 3 medium garlic cloves
  • 1/4 teaspoon salt
  • 1/4 teaspoon cracked black pepper

Directions

Tip: Click on step to mark as complete.

  1. In a food processor or blender, process all the ingredients for about 3 minutes, or until the mixture is fluffy and creamy.

Tip: Cover and refrigerate any leftover dip for up to five days.

Nutrition Facts

Velvety Avocado Pesto Dip
CaloriesCalories
74 Per Serving
ProteinProtein
1g Per Serving
FiberFiber
2g Per Serving

Nutrition Facts

Calories 74
Total Fat 7.0 g
Saturated Fat 1.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 4.5 g
Cholesterol 0 mg
Sodium 38 mg
Total Carbohydrate 3 g
Dietary Fiber 2 g
Sugars 0 g
Protein 1 g

Dietary Exchanges
1 1/2 fat

 
Guacamole lovers won’t be able to resist this creamy avocado dip with flavorful accents of basil and pine nuts. Enjoy with celery sticks, cucumber spears, carrots, and radishes. To evaluate the flavor even more, serve with roasted vegetables, such as broccoli florets and mini bell peppers.

Nutrition Facts

Velvety Avocado Pesto Dip
CaloriesCalories
74 Per Serving
ProteinProtein
1g Per Serving
FiberFiber
2g Per Serving
×
Calories 74
Total Fat 7.0 g
Saturated Fat 1.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 4.5 g
Cholesterol 0 mg
Sodium 38 mg
Total Carbohydrate 3 g
Dietary Fiber 2 g
Sugars 0 g
Protein 1 g

Dietary Exchanges
1 1/2 fat

Ingredients

Servings   16   Serving Size   2 tablespoons

  • 2 medium ripe avocados, peeled, pitted, and cut into pieces
  • 1 cup fresh basil leaves
  • 1/4 cup unsalted pine nuts
  • 3 tablespoons olive oil (extra virgin preferred)
  • 1 tablespoon fresh lemon juice
  • 3 medium garlic cloves
  • 1/4 teaspoon salt
  • 1/4 teaspoon cracked black pepper

Directions

Tip: Click on step to mark as complete.

  1. In a food processor or blender, process all the ingredients for about 3 minutes, or until the mixture is fluffy and creamy.

Tip: Cover and refrigerate any leftover dip for up to five days.

 

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