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Writer's pictureJulie Barnes

Avocado Pesto


Avocado Pesto is every bit as unctuous and tasty as a traditional pesto but swaps the olive oil for avocado. How bad can that be? Just a refreshing spin on a classic basily sauce.


Of course, you can always toss Avocado Pesto over your favorite pasta shape. But you can also serve your pesto as a tasty spread or dip. Just like you would hummus, you can load up a ramekin and serve this pesto with crudités and crackers. If you're looking for a fun spin on your typical morning avocado toast, spread this pesto over your bread and top with a slice of fresh tomato and an egg.


Avocado Pesto


Ingredients

· 2 cups fresh basil leaves

· 4 garlic cloves, chopped

· 3 tbsp pine nuts

· 2 ripe avocados

· ½ cup pecorino romano

· Juice & zest of 2 lemons

· Salt & pepper


Put the basil, garlic, and pine nuts in the bowl of a food processor. Pulse until all ingredients are very finely minced. Blend in the avocados, pecorino cheese, lemon juice, and zest. Season to your taste with salt and pepper.


Makes 1 ½ cups


Notes

Toss with your favorite pasta, spread on toast or crostini, or serve with crudites.


If serving over pasta, you may need to stream in a bit of pasta cooking water in order to thin out the pesto.


If making in advance, line the surface of the pesto with plastic wrap to keep avocados from turning brown. Best to use pesto within a day for the greenest color.



Gluten Free Friendly! GF Friendly



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