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This creamy avocado pesto takes just minutes to make, so it’s perfect for new parents who need a quick and nourishing meal. Stir it through pasta, or try a twist on the classic avocado and toast with a crispy baguette, sliced tomatoes and parma ham. Toddlers can get involved too; simply serve as finger food with toasted pitta slices.


  • 2 medium ripe Hass avocados
  • 15g fresh basil
  • 1 clove garlic
  • Juice of 1 lemon
  • 2-3tbsp pine nuts
  • 75ml olive oil
  • 20g parmesan (or vegetarian alternative)


  1. Cut the avocados in half and remove the stone. Scoop out the flesh using a large spoon and place in your food processor.
  2. Tear the basil leaves from their stalks. Peel and grate the garlic on the finest side of the grater. Add all the ingredients to the avocado and pulse to a rough paste. Blend slightly smoother if serving to small children, and remember to make sure they don’t have any allergies to the ingredients.
  3. Stir through pasta and serve with a few cherry tomatoes, parmesan and fresh basil, if you like. It’s best eaten as soon as it’s made. Enjoy!

Tip: If you don’t have a blender or you don’t want to wake a sleeping baby with the noise, you could use a pestle and mortar instead. In this case, start with the pine nuts, basil and garlic. Pound to a rough paste then add the avocado, lemon juice and olive oil and grind until smooth.

Storage suggestion: If you are storing the pesto in the fridge, make sure you keep it in an airtight container to stop it going brown. A good way to do this is to use clingfilm over the top, which should stay in contact with the pesto.


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