Chock full of anti-oxidants, vitamin C, anti-microbial agents, bio-flavonoids, fiber and flavour!!


Avocado Pesto recipe
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  • 1 ripe avocado
  • 3 cups organic baby kale
  • 2 cups organic fresh basil
  • 1 cup organic fresh thyme(substitute 4 tbsp. dry )
  • 6 garlic cloves
  • 1 cup water
  • ¼ cup squeezed lemon juice
  • 1 tsp. sea salt
  • ½ tsp ground pepper
recipe by STIR Cooking School


Blend all ingredients in blender. Place in a jar or bowl.Chill until really to use. Cover the top to avoid oxidization(turning brown)

Serving suggestions:

Serve on shiritaki noodles, zucchini zoodles or yam noodles.

Spread on toast and top with poached egg or in your favorite

wrap. Drizzle on fish, chicken, prawns or pizza.

Add a bit more water and toss with salad greens for a refreshing, delicious dressing.

This pesto should be used in the same day as it will oxidize.