Creamy Avocado Basil Pesto

by Laura on May 4, 2015

in Recipes, Sauces & Marinades


Avocados are packed with nutrients.


The Hass Avocado is the most widely recognized avocado, with its oval shape and bumpy, dark green, almost purple skin. You know it is ready to eat when you give it a slight squeeze and it has a little give.

  • 1 cup packed fresh basil leaves
  • 1/2 large ripe avocado
  • 2 cloves garlic
  • 2 Tbsp pine nuts
  • 1 Tbsp fresh lemon juice
  • 3 Tbsp water, plus more if necessary
  • 1/4 cup grated Parmesan
  • sea salt to taste

Add basil, avocado, garlic, pine nuts and lemon juice to a food processor and pulse for 20 seconds or until pesto is chopped.

Add in water and process again until completely smooth. You may need to add more water to get the desired consistency. Transfer to a bowl and stir in the cheese.

Store in an airtight container or sealed Mason jar and refrigerate. Pesto is best if used within a few days, otherwise you can freeze it for several months.

serves 4-6


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