Pesto Guacamole

Why I Started Making Pesto Guacamole

When my basil plants started taking over the garden box, I knew it was time to make pesto. Lots of it. Our freezer is stocked with jars of the stuff, but the basil keeps growing back as soon as I cut it. I can’t keep up! So I decided to find a new use for all that pesto: Pesto Guacamole. I love pesto, and I love guacamole, so why not put them together? I used the same simple basil pesto recipe from our Zucchini Noodles with Pesto, or you can use our nut-free Spinach Basil Pesto. When I told Josh about the idea, he was on board from the start. He sometimes thinks my recipe ideas are a little crazy, but he almost always loves them after tasting. This one was no exception.

Why You’ll Love This Pesto Guacamole

• It comes together in about 5 minutes with just 4 ingredients.
• You get two favorite dips in one bowl: creamy guacamole meets herby pesto.
• It works as a dip, a spread, or a topping for tacos and bowls.

Key Ingredients for Pesto Guacamole

• Avocados: Choose avocados that are ripe but still firm enough to hold their shape when mashed. Overly soft avocados can make the dip watery. Hass avocados are ideal for their creamy texture.
• Basil pesto: Homemade pesto gives you control over salt and oil, but a good-quality store-bought pesto saves time. Look for one with basil as the first ingredient and minimal additives.
• Lemon juice: Fresh lemon juice adds brightness and helps prevent the avocado from browning. Bottled lemon juice can be used in a pinch, but fresh tastes better.

Kitchen Tools for Pesto Guacamole

• Medium mixing bowl
• Fork for mashing
• Knife and cutting board for halving avocados
• Measuring spoons

Tips for Making the Best Pesto Guacamole

Start with ripe avocados. They should yield slightly to gentle pressure but not feel mushy. Mash them to your preferred texture: some like it chunky, others smooth. Stir in the pesto and lemon juice, then taste before adding salt and pepper. Pesto can be salty, so go easy on the salt at first. If you’re using store-bought pesto, check the label for added salt and adjust accordingly. For a brighter flavor, add an extra squeeze of lemon juice just before serving.

Pesto Guacamole Variations to Try

If you want extra texture, fold in diced tomatoes, chopped red onion, or a handful of fresh corn kernels. For a spicier version, add a pinch of red pepper flakes or a minced jalapeño. Swap the basil pesto for sun-dried tomato pesto or cilantro pesto for a different flavor profile. You can also use lime juice instead of lemon juice if that’s what you have on hand.

Serving Ideas for Pesto Guacamole

This dip is great with tortilla chips, crackers, sliced bread, or fresh veggie sticks like cucumber and bell pepper. It also makes a fantastic sandwich spread: try it on a turkey or roasted veggie sandwich for a herby, creamy kick. For a party, serve it alongside other dips like salsa or black bean dip, and let guests scoop it up with crunchy chips.

How to Store Leftover Pesto Guacamole

Press a piece of plastic wrap directly onto the surface of the guacamole to minimize air exposure, then cover the bowl with a lid or more wrap. Store in the refrigerator for up to 1 to 2 days. The lemon juice helps slow browning, but some discoloration is normal. Stir before serving to redistribute any darkened bits.

Pesto Guacamole FAQs