Avocado Pesto is a healthy variation of the classic pesto where avocado is added in the recipe. This Avocado Pesto Sauce is a very versatile dip and can be used in various ways to perk up a mea. Here is how to make Avocado Pesto Recipe.
Pesto is a luscious sauce made using basil leaves, nuts, garlic, olive oil, even cheese and it is served as a sauce with Pasta. Pesto originated in Italy and its name is derived from the word ‘pesta’ which translates as ‘to pound’ or ‘to crush’.
And rightfully so, Pesto turns out to be a juicy, crushed sauce that tastes superb with Pasta. Pesto is usually prepared in a marble mortar but owing to the restriction of time, these days, we all tend to prepare it in a blender!
Still, its flavour and texture remain as it is. As I like including healthy ingredients for making various recipes, I didn’t have to think twice when I brainstormed to use Avocado for making Pesto.
Although Basil Walnut Pesto is one of most used Pesto, Avocado Pesto made me realize that any recipe can be made healthy by using ingredients wisely and with a little thought.
Avocado is full of potassium and fiber, they even reduce cholesterol levels. Moreover, avocado even helps in reduction of weight. Therefore, you could relish Avocado Pesto with your choice of Pasta without any guilt!
You can also use this pesto to slather your grilled vegetable sandwiches or as a pizza topping. Plus as it is pretty simple to make, Avocado Pesto could be made whenever you are free and can be stored whenever you want! Using my super easy recipe, mix up Avocado Pesto soon and I bet you would feel happy for making this healthy accompaniment for sure!
What is Avocado Pesto?
Avocado Pesto, is a healthy and delicious condiment/sauce that uses Ripe Avocado, Basil, Walnuts, Garlic, Olive Oil and Parmesan Cheese as its main ingredients. It is prominently used in the Italian cuisine and adds a fantastic flavour to the Italian recipes.
Here, I have used Basil Leaves to make the Pesto, but you can always experiment with other Green Leafy Vegetables such as Spinach, Kale and Arugula to make your Pesto more healthy and flavourful. Also make sure to use Fresh Basil Leaves to get that awesome flavour in the Pesto.
It is also important to use good quality Olive Oil and Cheese, to get that perfect Pesto texture and taste. You can also experiment with nuts such as Pistachios, Almonds and Pine Nuts instead of Walnuts.
So what are you waiting for? Make this healthy, simple and tasty Avocado Basil Pesto sauce, store it in the fridge and use it to make different recipes. Learn how to make quick and easy Avocado Basil Pesto.
How to pick up ripe Avocado?
Choosing an Avocado is one problem that many people face and ends up getting raw avocados that are not fit to use in their recipes. If you are going to buy avocados, just make sure that the avocado is slightly soft when you press it and not very mushy.
You can see the colour of the avocados too. Ripe, ready to eat avocados are usually darker in colour but the colour can sometimes very, so it is more convenient to press and see the avocado if it is gentle or mushy.
Also, if you get a raw avocado, you can ripe it at home. Just put the raw avocado along with a banana in a brown paper bag. Check it the next day, you will find a ripe avocado. Ripe avocado have to be used the same day, otherwise it will become mushy.
Where you can use Avocado Pesto?
Pesto is one of those condiments that can be used in various ways. You can use it to make a Fettuccine Pasta of course, but you can also use it as a spread in Sandwiches, Wraps and Open Toast. You can also serve it as a dip along with crackers and biscuits for your party starters.
Avocado Pesto also makes a great marinade to make delicious healthy Grilled Chicken, Fish or Prawns/Shrimp recipes. Also use it to make a healthy and quick Avocado Pesto Pasta Salad, and you will definitely love it.
One of the best ways to use Avocado Pesto is to make a Zucchini Zoodle Pasta. It is healthy and gluten free. If you want a vegan recipe, you can also use a vegan and oil free Pesto to make this Pasta.
How to make dairy free oil free avocado Pesto?
You can also make a dairy and oil free Avocado Pesto Recipe, if you have certain dietary restrictions. To make an oil free and dairy free Avocado Pesto, you need ingredients such as Fresh Basil, Ripe Avocado, Garlic, Cashew Nuts, Water and Sea Salt.
To make the vegan pesto, add all the ingredients in a food processor, except water. Blitz everything unless you get a course paste. Just avoid using a mixer grinder to make the Avocado Basil Pesto.
Now blitz it again and add a little water at time, till you get a creamy texture. Once done, take it out in a bowl to use in the dish or take it out in a air tight container and store it in the fridge.
How long can we store Avocado Pesto?
If it is store bought Avocado Pesto, you can store an opened bottle for about 2 weeks, but if you are making it home, you can store it for about a week in an air tight container.
Can you freeze Avocado pesto?
Yes, you can definitely freeze Avocado Pesto. If you want to increase the shelf life of home made avocado pesto, you can freeze it in an air tight container or heavy duty freezer bags.
The best way to freeze Avocado Pesto in ice trays and then can store the Pesto cubes in plastic freezer bags for about 6 months. If stored in air tight containers in freezer, it can stay upto 9 to 12 months.
Avocado Pesto Recipe
Avocado Pesto
Avocado Pesto is a healthy variation of the classic pesto where avocado is added in the recipe. This Avocado Pesto Sauce is a very versatile dip and can be used in various ways to perk up a mea. Here is how to make Avocado Pesto RecipeAvocado Pesto is a healthy variation of the classic pesto where avocado is added in the recipe.
Ingredients
- 2 Avocado
- 2 cups Fresh basil
- 1.4 cup Walnuts
- 5-6 cloves Garlic
- 1/4 cup Extra virgin olive oil
- Salt to taste
- 1/2 tsp Freshly cracked black pepper
- 1/4 cup Parmesan cheese Grated
Instructions
Add all the ingredients in a food processor.
Grind to make a slightly coarse pesto.
- Store in a glass jar for up to a week in refrigerator.
- Use as required.
Recipe Notes
Make a vegan dairy free version by skipping adding the cheese.
You can use other greens like arugula, kale etc in place of basil for a variation.
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