Avocado Basil Pesto Recipe
Avocado Pesto is a lightened-up variation of the classic pesto where avocado is added to the recipe. Make it using essential ingredients in 5 minutes.
Servings: 6 people
Ingredients
- 1 ripe avocado
- 1 cup fresh Italian basil packed, rinsed, and drained well
- ¼ cup walnuts
- 2-3 cloves garlic
- ¼ cup extra virgin olive oil
- ½ teaspoon salt
- ¼ teaspoon freshly cracked black pepper
- ¼ cup shredded parmesan cheese
Instructions
- Cut the avocado in half and discard the seed. Take out the flesh using a spoon and add it to a medium-sized blender jar. Discard the skin.
- Add basil leaves, walnuts, garlic, olive oil, salt, black pepper, and parmesan cheese to a food processor or a blender jar.
- Blend to make a slightly coarse paste. Scrap the sides of the jar once while blending.
- Transfer the pesto to an airtight container and drizzle a layer of olive oil over it to prevent it from turning black from oxidation. Secure the lid and refrigerate. Use as required.
Video
Notes
To make a vegan avocado pesto, replace Parmesan cheese with nutritional yeast.
You can also add lemon juice and zest for a tangy kick to the pesto.
I suggest grating the Parmesan cheese freshly for use in this recipe. If not, then use finely grated cheese. Avoid using shredded cheese from a bag, as it may contain anti-caking agents such as cellulose, which can make the pesto gritty.
Nutrition
Calories: 387kcal | Carbohydrates: 10g | Protein: 7g | Fat: 37g | Saturated Fat: 5g | Cholesterol: 2mg | Sodium: 72mg | Potassium: 478mg | Fiber: 6g | Sugar: 1g | Vitamin A: 550IU | Vitamin C: 9.2mg | Calcium: 103mg | Iron: 1.5mg
