Avocado Pesto
Avocados turn this pesto into a silky, rich dairy-free version of pesto. Toss it with pasta, spread it on a slice of baguette, make bruschetta, or use it in place of mayo on your sandwich! It's a must try!
preparation time:
5 minutes
cooking time:
10 Minutes
(not cooked though!)
serves
4
difficulty:
easy
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Ingredients
A Handful of Italian Basil Leaves
2 Ripe Avocados
1/2 Cup (60g) of Walnuts
1/2 a Lemon
3 Garlic Cloves
A Pinch of Salt
1 Tablespoon (15ml) Extra Virgin Olive Oil
A Pinch of Ground Black Pepper
Chef's Tip
Always wash your hands very well before cooking or baking.
It's hard to tell if an avocado is ripe, but if it isn't ripe then don't use it because it won't taste good! If the Avocado is too ripe, and turning a little brown, that's OK, you can still use it! Not too brown though...
Serving Suggestion.
You can serve this Avocado Pesto with Tortilla chips, you can spread it on toast or you can mix it with pasta!
You can also keep it in the fridge for 3 days, as long as it is tightly covered with cling film.
Method
STEP 1
Wash your Basil in running tap water, and gently dry it using a paper towel or clean tea towel.
STEP 2
Pick off your basil leaves and put them in the food processor.
STEP 3
Slice the Avocados in half and using a teaspoon, remove the stone in the middle. Using a dessert spoon, scoop out the green flesh and put it in the food processor with the basil.
Ask an Adult to help you if you need it.
STEP 4
Add the walnut, garlic cloves and salt.
STEP 5
Squeeze the lemon juice out into a bowl. Then put the juice into the food processor (in the bowl you can pick out any seeds easily before it goes into the mix!)
STEP 6
Put the lid on the food processor, and blend until smooth!
STEP 7
Add the Extra Virgin Olive Oil, and blend again, but for no more than 10 seconds (Olive oil can go bitter if blended too long).
STEP 8
Using a Spatula or cake scraper, scoop the Avocado Pesto and put it into a serving bowl, and sprinkle some freshly ground black pepper over the top.
And serve!
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