Avocado Pesto
While basil pesto is the most well-known variety, there are many regional variations of pesto made with different plants, nuts and cheese. This Avocado Pesto is a cream, rich twist on a classic basil pesto. It works well spread on toast, tossed with pasta or served with roasted vegetables.
Servings: 6
Ingredients
- 2 medium avocados
- 1 cup fresh basil packed
- 2 cloves garlic
- ½ cup walnuts
- 1 lemon juiced (2 tablespoons)
- ¼ cup olive oil
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ cup parmesan cheese optional
Instructions
- Add all ingredients, except olive oil, to a food processor. Pulse until well combined, scraping down sides, as needed. With the food processor running on low, drizzle in olive oil.
- Taste, adjust seasoning and serve with pasta or spread onto toast. Store leftovers in the refrigerator for up to 3 days. For best results, top pesto with a thin layer of olive oil to prevent it from oxidizing and turning brown.