Pine Nut and Avocado Pesto with Toasted Pita Chips

  • Yield: 4 servings
  • Total Time: 5 minutes

Recipe courtesy of Nuts for Life (


  • 4 tablespoons pine nuts
  • 2 cups fresh basil leaves
  • 1 large avocado
  • 1/4 cup lemon juice
  • 2 tablespoons water
  • 1/4 cup grated parmesan
  • Salt and pepper, to taste
  • 2 pita bread and pine nuts, to serve


  1. Combine pine nuts, basil leaves, avocado, garlic and lemon juice in a food processor and pulse for 30 seconds or until combined. Add water and process until smooth.
  2. Transfer pesto to a small bowl and stir in parmesan, season with salt and pepper.
  3. Lightly coat 2 pita breads in olive oil and roast on an oven tray at 350°F until crisp and crunchy. Break up pita bread into bite size pieces.
  4. Serve dip with pita pieces and additional pine nuts to top the dip.

Tip: Store in an airtight container or jar and keep in the refrigerator. Best used within five days.

nutrition facts

Based on 4 servings

Per serving:

  • Calories221
  • Total Fat22g
  • Saturated Fat4g
  • Sodium69mg
  • Total Carbohydrate1.5g
  • Dietary Fiber2g
  • Protein4.5g
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