Avocado Pesto

I have to say, after ages of fighting them and the hype.. Avocados are winning me over!

This is a nice alternative to the more traditional, and another good way of using any that are on their way out, or needing used! 🙂

I N G R E D I E N TS

  • 1 Large bunch fresh basil
  • 2 ripe avocados, halved and de-stoned
  • 1 Tablespoon roasted  pinenuts – (Do this by frying them off until golden brown in a frying pan with a drop of olive oil)
  • 2 tablespoons lemon juice
  • 3 cloves garlic
  • 1 Red chilli, finely chopped – (My preference is one half desseded, one half not)
  • 1/2 teaspoon fine sea salt
  • 1/2 cup extra-virgin olive oil
  • Ground pepper to taste

M E T H O D

  1. Scoop out the avocado, and put into a food processor.
  2. Add the lemon juice, basil,  roasted pinenuts, garlic and olive oil, pulse briefly to make a creamy texture.
  3. Stir in the finely chopped red chilli and grated Parmesan, then season to taste.

Add to pasta dishes, salads and wraps!

Love

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