Avocado Pesto is one of my favorite dishes if I’m in hurry and don’t have the time to cook a time-intense meal. This recipe is super fast and easy to prepare – and leftovers can be stored for a few days in a sealed mason jar for a couple of days. Avocado is a high-fat food. In fact, 77% of the calories in it are from fat, making it one of the fattiest plant foods in existence and in my opinion perfect for pesto.
Serves 2-4
Ingredients:
Avocado Pesto:
- 1 large, ripe avocado
- 1 cup fresh, organic, basil leaves
- 2 cloves garlic
- 2-3 tbsp pine nuts
- 1 tbsp fresh lemon juice
- 1 tbsp of extra-virgin olive oil
- 3 tablespoons water, add more if necessary
- 1/4 cup grated parmesan cheese
- sea salt and black pepper, to taste
Pasta or zoodles
- 1 pack of whole wheat pasta or zucchini zoodles
Method:
- Heat the pine nuts in a pan over medium heat on the stovetop until slightly browned. Stir all the time.
- Add avocado, fresh basil, garlic, warm pine nuts, sea salt, lemon juice and olive oil into a food processor and pulse until pesto is chopped, add water and process again until completely smooth
- Pour over the warm pasta or zoodles, add parmesan cheese and freshly grounded black pepper. Enjoy!
Tip: Store leftover pesto in a sealed mason jar and refrigerate. Pesto is best if used within a few days.
Leave a Comment