Avocado Pesto

Well, I thought it was Spring! I wanted it to be Spring, I really, really hoped it was Spring. Yesterday I made a delicious Springtime lunch in honor of Spring. But when I woke up this morning, I saw this. Not very Springlike! I don't think we had ice like that all winter, let alone in April! But at least there is rain. And we need plenty of that to help grow the ingredients for my yummy....

Avocado Pesto!

It's fresh, fast, raw! A great way to get in your veggies today. It is Avocado Pesto! And here is the recipe:

1 ripe avocado
1 small ripe tomato
2-3 T Heavy Cream
1 small garlic clove, crushed
1 drop certified pure cilantro Oil
1 drop certified pure lime oil
Shredded Monterrey Jack Cheese to taste
1 pinch each of salt and pepper.

Open the avocado by cutting around the fruit holding it lengthwise. Then pull it apart. Jab the seed with the blade of the knife and give it a turn and it will come right out. Then using a spoon, scoop out all the flesh. You can mash it with a fork at this point, or use a little bullet blender like I did. Add a drop each of lime and cilantro.

Next, Add 2-3 T of heavy cream. I found a farmer a few towns over who just started selling some raw milk. I use a turkey baster to pull the fresh raw cream off of the top. By using this raw cream from a grazing jersey cow, I just added Vitamin A,  D and K to my mix and my body is going to love me for it! I grew up believing that cream was an empty calorie. Perhaps the dead stuff in the stores, but not this living spring time goodness from the farm!

Whip it or stir until it is creamy and add in your seasonings. Toss with cooked pasta or spaghetti squash. Top with diced tomato and shredded cheese (I found some raw milk Monterrey Jack cheese at sprouts. Delish!)  Garnish with Cilantro if desired. Lunch never tasted so fresh, and Spring-like on an April day that feels like December.

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  1. Oh my goodness, I never thought of using a turkey baster to get the cream off! I always do it the hard way. Thanks for the delicious sounding recipe!

  2. yummy! Keep the awesome recipes coming!

    1. Try adding a drop of each oil to your rice. That is good too!

  3. Never thought of having avocado be the base for a pesto like this, but I love avocado, so why not?
    Thanks for the idea.

  4. You can also use a gravy cup (designed like an old fashioned watering can to separate broth from fat) to pour off the thinner milk from underneath the cream. I find the gravy cup easier to clean.

  5. I sooo love avocado. This sounds SO good!

  6. Love this idea, but I've never used lime oil or cilantro oil. Can you use fresh lime juice and some cilantro instead?

  7. Absolutely. That would work just fine. Just add enough of eachnto your taste.

  8. Phew, that sounds amazing!! So very excited with all the entries this week! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :)

    Cindy from vegetarianmamma.com

  9. I started smiling when I saw the doTERRA!! We LOVE doTERRA oils!

  10. This great post has been featured in this weeks Seasonal Celebration Wednesday over at Natural Mothers Network! Thanks so much for sharing! Rebecca