Creamy Avocado Pesto

A Jerry James Stone Recipe


Green, Vegan


  • 1 cup Cherry Tomatoes
  • 2 avocados
  • ½ lime, juiced
  • 2 cloves garlic
  • 4 servings pasta, linguini or spaghetti
  • cup olive oil
  • ¼ cup pine nuts, chopped
  • Cilantro, chopped (for garnish)
Jump to instructions
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes


  • Cook pasta according to directions.
  • In a medium skillet, add just enough olive oil to coat the pan over a medium-high heat. When the oil has warmed, it will appear water-like and begin to shimmer.
  • Add the cherry tomatoes, let them cook for a few minutes so that they sear. Flip the tomatoes so they sear on the opposite side. When both sides are seared, remove them from the heat.
  • Add the garlic to the food processor and mince it.
  • Pit the avocados. (See my video on pitting avocados)
  • Add in the remaining olive oil and the lime juice and mix well. Then add in the lime zest and avocado meat, puree until slightly chunky.
  • Toss the cooked pasta with the avocado sauce and the tomatoes.
  • Chop the pine nuts and the cilantro separately to be used as garnish.
  • Garnish and enjoy!