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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.

Makes: 4 servings

Nutritional Information (per serving):

  • Calories: 161
  • 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