Avocado & Basil Pesto
Ingredients
- 30 g fresh basil leaves
- 50 g pine nuts
- 2 garlic cloves sliced
- 50 g parmesan cheese grated
- 150 ml extra virgin olive oil
- 1 large ripe avocado or 2 small
- 100 ml water optional
- 300 g pasta cooked and drained
Instructions
- Place a non-stick frying pan on medium heat and add sliced garlic and pine nuts. Toast for 3 minutes, tossing frequently until the pine nuts turn a golden brown.
- Place toasted pine nuts and garlic, basil, grated parmesan cheese, avocado, olive oil, a pinch of salt and grind of pepper in a food processor or blender and blend until smooth.
- If the food processor is struggling, add some water to thin it out.
- Taste and season with salt, pepper, and add a squeeze of lemon juice, blend again, taste add more if needed.
Notes
You can use avocado pesto to stir through pasta however it also makes a brilliant chessboard dip or a healthy and tasty alternative to butter as a sandwich spread.
Although lemon juice helps, remember that avocado will brown over time so keep any left overs in a sealed jar and refrigerate.
Although lemon juice helps, remember that avocado will brown over time so keep any left overs in a sealed jar and refrigerate.