Creamy Avocado Pesto

Recipe and photos by Jordan Pie

Green noodles are a tasty alternative to conventional pasta, and topping them with this creamy avocado pesto sauce makes them taste even better! This easy avocado pesto sauce is packed with fresh basil, garlic cloves, and lemon juice! It’s blended up in a food processor (or blender) for a super quick and easy flavor bomb that can be added to any meal. Mix it through zoodles (zucchini noodles) or shirataki noodles. You can also serve the sauce with steak, fried eggs, roasted sweet potato fries or use it as a dip. It’s so versatile. 

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Creamy Avocado Pesto

Creamy Avocado Pesto

Start to Finish: 3 minutes


  • 2 avocados
  • 1 cup fresh basil (or use a mixture of basil and coriander)
  • Juice from 1/2 a lemon
  • 1 garlic clove (optional)
  • 2-3 Tbsp Bulletproof Brain Octane oil 
  • 2-3 Tbsp water
  • Salt to taste


    1. Combine all ingredients together in a food processor until combined. Scrape down the sides of the bowl and re-blend.
    2. Mix the pesto through zoodles, spread on homemade gluten-free toast, serve with roast chicken or use as a dip with roasted sweet potato fries.

    Serves: 4 servings

    Nutritional Information (per serving):

    • Total Fat: 14.7g
    • Saturated Fat: 8.5g
    • Cholesterol: 0mg
    • Sodium: 25mg
    • Total Carbohydrates: 7g
    • Dietary Fibre: 4.6g
    • Total Sugars: 2.1g
    • Protein: 2g
    • Vitamin D: 0mcg
    • Calcium: 21mg
    • Iron: 0mg
    • Potassium: 297mg

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